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chicken shish kebab on barbecue

Chef Norm’s Pineapple Chicken Kabobs

Great Summer Meal!


  • 1 large red pepper, cut into 1-inch pieces
  • 1 large onion, cut into 1-inch pieces
  • 18 cherry tomatoes
  • 12 button mushrooms
  • 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1 (15 ounce) can pineapple chunks, drained
  • 1/2 cup barbecue sauce, or as needed
  • 6-8 skewers


  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Soak the skewers in water for about 1 hour. This should keep the skewers from burning.
  3. Thread red pepper, onion, chicken, cherry tomatoes, button mushrooms and pineapple onto skewers; brush with some barbecue sauce.
  4. Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.