Sweet and Spicy Chicken Kabobs

Summertime is my favorite time of the year. Having outdoor parties with friends and family, barbecuing and excellent food is just how I like to spend my days off. Throughout this summer, I have wanted to explore my taste buds and try some new foods to bring to the yearly block party my neighborhood has. There are always people who bring hamburgers, hot dogs, and sausage. The variety has been limited to everyone’s favorites.

I thought about chicken and how I could make it easy to make and eat, plus something that everyone would love. I came up with the idea of chicken kabobs with pineapple and red bell pepper, sweet with a little spice. It only took an hour to cook up a batch to feed 40 people. Everyone enjoyed them! They thought it was great having something different!

If you are like me trying to find new recipes for your neighbors to try, then this is for you!

What You’ll Need:

8 bamboo skewers
1 lb. boneless skinless chicken breast tenders
1/2 cup Coconut Aminos (soy sauce substitute)
8 tsp. local natural honey
2 cloves minced garlic
4 cups of fresh pineapple chunks
4 red bell peppers, cut into 1″ chunks             


Soak the bamboo skewers in water for 30 minutes. Meanwhile, cut chicken into 1-inch pieces. Place the chicken in a resealable food-storage plastic bag or container. Add in the coconut aminos, honey, and minced garlic with the chicken. Seal the bag and shake gently to mix.
Refrigerate and marinate for at least thirty minutes                      
Heat gas or charcoal grill.
Drain chicken and discard the marinade. Thread chicken, pineapple chunks and red bell pepper pieces onto the bamboo skewers in whatever order you wish, dividing evenly among skewers.
Place kabobs on grill over medium heat. Cover grill. Cook 4 to 5 minutes on each side or until chicken is no longer pink in center. Serve immediately and enjoy!
Optional: Serve over a bed of white or brown rice to make it a full course dinner!