Pineapple Shish Kabobs Recipe

Pineapple Shish Kabobs

Mix the soy sauce, pineapple juice, brown sugar, olive oil, garlic cloves, salt, pepper, worcestershire sauce, and italian seasoning together in a bowl.
Prep Time 40 minutes
Cook Time 15 minutes
Course Appetizer
Cuisine American
Servings 6 people

Ingredients
  

  • 12 wooden skewers
  • 2 lbs chicken breasts cubed
  • 1/4 cup soy sauce
  • 1 pineapple
  • 1/4 cup brown sugar
  • 3 tbsp olive oil + more for grilling
  • 2 garlic cloves minced
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp worcestershire sauce
  • 1 tbsp italian seasoning
  • 4 tbsp O So Good Balsamic Vinegar (3 for marinade 1 for drizzling later)
  • 2 zucchinis
  • 2 orange bell peppers
  • 2 yellow bell peppers
  • 1 red bell pepper
  • 1 red onion

Instructions
 

  • Marinade:Mix the soy sauce, pineapple juice, brown sugar, olive oil, garlic cloves, salt, pepper, worcestershire sauce, and italian seasoning together in a bowl. Add cubed chicken breast and allow to sit in the refrigerator for 1-1.5 hours. If using wooden skewers, soak in warm water during this time.
  • Next cut zucchinis into 1/2 inch slices, cut bell peppers into cubes, and onions into thick slices, keeping sections together. Toss veggies with 1 tbsp O’ So Good olive oil and salt and pepper to taste.Preheat the grill to 400 degrees F. or medium high heat. Assemble shish kabobs as desired. Brush extra juices on the grill and shish kabobs when you first place them on the grill. Cook until the internal temperature of chicken reaches 165 degrees
  • F. Drizzle O’ So Good Balsamic on top before eating and enjoy!

Notes

We recommend Persian Lime Olive Oil & Pineapple Balsamic Vinegar
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