Chicken and pineapple kebabs

Chicken and pineapple kebabs

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About this recipe: Tender and delicious kebabs. Easy to make and great for a quick summer barbecue. You can use the marinade to baste these kebabs while they're on the barbecue.


Serves: 4 

  • 1½ tablespoons (20ml) soya sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon (15ml) sherry
  • 1 tablespoon (15ml) sesame oil
  • 1/2cm fresh ginger, finely chopped or grated
  • 1 clove of garlic, finely chopped
  • 4 skinless, boneless chicken breast halves - cut into 4cm pieces
  • ½ pineapple peeled, cored and cut into 4cm pieces
  • 8 skewers

Prep:2hr  ›  Cook:15min  ›  Ready in:2hr15min 

  1. In a shallow glass dish, mix the soya sauce, brown sugar, sherry, sesame oil, ginger and garlic. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
  2. Preheat barbecue to medium-high.
  3. Thread chicken and pineapple alternately onto skewers.
  4. Cook on the barbecue 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

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