• 10servings
  • 76minutes
  • 380calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3
MineralsSilicon, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup vegetable oil

  2. 2/3 cup honey

  3. 2/3 cup soy sauce

  4. 1/2 teaspoon ground black pepper

  5. 4 garlic cloves , chopped into chunks

  6. 2 large white onions, cut into 2 red bell peppers , cut into 2 green peppers , cut into 1 pint grape tomatoes

  7. 1 pineapple , cut into 2 inch chunks (or substitute with 4 8oz jars)

  8. 3 -4 lbs boneless skinless chicken breast halves , cut into 2 inch chunks


Instructions Jump to Ingredients ↑

  1. Combine oil, honey, soy sauce, and pepper in large bowl, then divide.

  2. From that same marinade take a small amount (about 1/2 cup) and have it on reserve. (You will use this to marinade the chicken once on the grill.).

  3. Add 2 cloves of garlic into each bowl.

  4. In one bowl, add the chicken and mix well.

  5. In the second bowl add the vegetables and mix well. (I did not marinade the pineapple chunks because I like the flavor they add on their own.).

  6. Refrigerate 8 - 12 hours making sure to stir halfway through.

  7. Drain the marinade from the chicken and vegetables and discard. Thread chicken and vegetables alternately onto the skewers.

  8. Preheat the grill to a medium-high setting.

  9. Place skewers directly on the grill and cook for 12-16 minutes, turning and brushing with the reserved marinade several times.

  10. Place pineapple skewers on grill with about 5 minutes remaining in cooktime to allow them to warm.


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