Chicken and pineapple kebabs

    2 hours 15 minutes

    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.

    671 people made this

    Serves: 4 

    • 1½ tablespoons soy sauce
    • 1 tablespoon brown sugar
    • 1 tablespoon sherry
    • 1 tablespoon 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

    Preparation:2hours  ›  Cook:15min  ›  Ready in:2hours15min 

    1. In a shallow glass dish, mix the soy 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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    Reviews and Ratings
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    Reviews in English (540)


    This turned out well...good for pineapple fans. Didn't marinate the pineapple tho, just the chicken.  -  07 Feb 2009


    The pineapples have been so good lately i've been looking for more ways to use them and chicken and pineapple go together better than I thought:-) Next time I would halve the sugar, cos the pineapples are sweet enough!  -  07 Feb 2009


    I made this for a Hawaiian-themed bbq. I read through many of the other reviews & found them very helpful. I gathered together the most pertinent info & the dish turned out wonderful! Here are the changes I made to make the dish 5*'s. I used rice vinegar instead of sherry. Rice vinegar makes chicken tender. I used fresh ginger & garlic. Triple when using fresh herbs. I added fresh mushrooms. You could add other veggies too. As another reviewer pointed out, it is safer to separate the chicken & veggies. After marinating several hours, I skewered the chicken and vegetables separately as they are done at different times. I soaked the skewers in water to keep them from burning. After I skewered the chicken and vegetables I used the left over marinade from the vegetables, like other reviewers suggested, heated it on the stove until boiling & added 2T of cornstarch dissolved in a 1/4 -1/3 of water to make a basting sauce which I applied during the last few minutes of grilling. The dish was a hit! Everyone loved it! The basting sauce was worth the extra few minutes. It really topped it off. Yes, I would make it again! It was worth the time, which really wasn't much. What was time consuming for me was deciding what to make, reading the reviews & putting it all together. I wrote this review hoping to condense all the reviews I read for other viewers so they don't have to go through all the time & trouble I did.  -  23 Aug 2005  (Review from Allrecipes USA and Canada)