Pineapple Chicken Kebabs with Cilantro Lime Slaw

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Do you love to grill?   We do!   I wish we could grill all year round but because of the heavy amount of snow and ice we get we often don’t get to grill in the winter.  It’s too cold, we can’t keep the grill outside, and it just isn’t practical in our climate.

We love these easy Chicken and Pineapple Kabobs with Cilantro LIme Slaw

One of the things I love best about grilled food is that it has a great flavor and it’s pretty healthy too.   I recently found a recipe for chicken kebabs that are broiled in the oven which gives it a similar flavor to grilling.  It’s also really healthy.

Skewer up some pineapple and chicken for Kabobs tonight!

I did my favorite combination of chicken, peppers, and pineapple.   The sauce was really tasty and had a sweet, slightly spicy, and slightly Asian flare to it.   I served it over top of rice with a side of cilantro lime slaw.

Make it a healthy meal with these Chicken and Pineapple Kabobs with fresh Cilantro Lime Slaw

The cilantro lime slaw was really good too.   I am not a huge fan of cole slaw so I wasn’t sure how I’d feel about this slaw but I really liked it.   Since there isn’t much mayonnaise it isn’t too heavy and the lime adds a tartness while the cilantro adds a fresh flavor.  It was really good with these kebabs.

We love these easy Chicken and Pineapple Kabobs with Cilantro LIme Slaw

Pineapple Chicken Kebabs with Cilantro Lime Slaw

Yield: serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

A delicious way to make kebabs in the oven when it's too cold out to grill.


  • 1/2 c. pineapple juice
  • 2 Tablespoons rice vinegar
  • 1 teaspoon Sriracha sauce
  • 1 Tablespoon honey
  • 2 Tablespoons soy sauce
  • 3 garlic cloves, minced
  • 1 lb. boneless chicken breasts, cut into 1 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 bell peppers, cut into 1 1/2 inch squares
  • 1 c. pineapple, cut into chunks
  • 3 Tablespoons mayonnaise
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon lime juice
  • 3 c. red cabbage, thinly sliced
  • 1/2 c. chopped cilantro
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  1. Combine the pineapple juice, vinegar, Sriracha, soy sauce, honey, and garlic in a small saucepan. Bring to a boil and reduce heat to low. Simmer for 6 minutes. Remove from heat.
  2. Preheat the oven to broil. Sprinkle the chicken pieces with salt and pepper. Skewer 4 skewers with chicken, peppers, and pineapple, alternating them as you put them on.
  3. Place the skewers on a foil lined cookie sheet and brush with sauce.
  4. Broil for 5 minutes. Flip over the skewers, brush with sauce, and broil for 5 more minutes or until chicken is cooked through.
  5. Remove from oven and brush with remaining sauce.
  6. In a large bowl combine vinegar, mayonnaise, and lime juice. Whisk until smooth then add the cabbage and cilantro. Toss to coat. Sprinkle with salt and pepper.
  7. Serve kebabs with slaw.


Adapted from Cooking Light, May 2015

Pineapple and Chicken Kabobs with Cilantro LIme Slaw

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