Chicken and Pineapple Kabobs

Chicken And Pineapple Kabobs

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Carolyn Haas


Peppadew® peppers are from South Africa. I occasionally find them in grocery stores with larger deli sections. They come in mild and hot, I use the mild. One could substitute pickled cherry peppers, but these do have a unique taste. The recipe is from the company's webpage, with some adaptations and using non-metric measurements.


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15 Min
15 Min


  • 8 oz
    pineapple juice
  • 3
    limes, juice of
  • 3 Tbsp
    olive oil
  • 1/4 c
    brown sugar
  • 1 Tbsp
    brine from peppadew® peppers (or sub pickle or olive or caper brine - whatever is handy)
  • 1 Tbsp
    minced onion
  • ·
    salt and black pepper, to taste
  • 6
    chicken breasts, cut into 1 inch cubes
  • 1
    pineapple, cut into chunks
  • 12
    peppadew® peppers, mild or hot (or use pickled cherry peppers)
  • ·
    lime wedges to serve

How to Make Chicken and Pineapple Kabobs


  1. Mix together first 6 ingredients to make marinade. Add chicken cubes, stir a few times and let marinade for 2 hrs.
  2. Thread chicken, pineapple and peppers onto skewers.
  3. Grill over moderate coals for 12 - 15 minutes, until chicken is done and pineapple is slightly browned. Serve with wedges of lime. If grilling isn't an option, broiling will work - check often!

Printable Recipe Card

About Chicken and Pineapple Kabobs

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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