Core pineapple and pour the juice into a small bowl.
To make marinade: combine all ingredients with pineapple juice in small bowl. Mix well. Set aside.
Cut chicken into bite size pieces. Place in a bowl, Pour half of the marinade over chicken. Cover and refrigerate for at least 30 minutes. Keep the remaining marinade for glazing.
Prepare pineapple, peppers and onion by cutting into fairly the same size pieces (see post photos for reference).
Start your grill.
Skewer chicken (discard the marinade it was chilling in), pineapple and veggies onto bamboo skewers. Use three to four pieces of chicken per kabob. When piercing the pineapple pieces, go slow to prevent breaking.
Grill, brushing with remaining marinade once, until the chicken is done (it should reach the internal temperature of 165 degrees F.
We used the coring and ratcheting tool from OXO. The juice that gathered in the bottom of the "shell" was just enough for the marinade.
Pineapple Chicken Kabobs
Amount Per Serving
Calories 206Calories from Fat 54
% Daily Value*
Vitamin A 820IU16%
Vitamin C 76.1mg92%
* Percent Daily Values are based on a 2000 calorie diet.