Ingredients Jump to Instructions ↓

  1. 1/2 cup Orange Juice

  2. 1/4 cup Lemon Juice

  3. 1/4 cup Lime Juice

  4. 8oz can Pineapple Chunks , drained and save the juice

  5. 1/4 cup Olive Oil

  6. 1/2 tsp Salt

  7. 1/2 tsp Pepper

  8. 1 Lemon

  9. 1 Lime

  10. 1 Small Orange

  11. 4 Boneless , skinless chicken breasts

  12. 1/2 Green Pepper

  13. 1/2 Red Pepper

  14. 1 cup Whole Mushrooms

  15. 1 Small Red Onion

Instructions Jump to Ingredients ↑

  1. Combine orange juice, lemon juice, lime juice, pineapple juice, olive oil, salt and pepper in a bowl. Whisk juices together well. Reserve 1/2 cup of this marinade mixture. Place chicken in a large ziploc bag and add the remaining marinade. Chill at least 2 hours, turning the bag frequently to coat the chicken. Cut peppers and onions into 1 inch chunks. Slice the mushrooms in half. Soak 8 wooden skewers in water for at least 30 minutes. Remove chicken from the marinade and cut into 1 inch pieces. Cut lemon, lime and orange into 1-2 inch pieces. Thread skewers with the fruits, vegetables and chicken in an alternating pattern. Preheat a gas/charcoal grill or ridged grill pan to a medium-high heat. Place kabobs on the grill and baste occasionally with the reserved marinade. Turn kabobs frequently and cook until chicken is done. Place on a platter to serve and garnish it with any of the leftover fruits.


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