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

Pineapple Chicken Kebabs with Cilantro Lime Slaw

A delicious way to make kebabs in the oven when it's too cold out to grill.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Author: Hezzi-D

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • Place the skewers on a foil lined cookie sheet and brush with sauce.
  • Broil for 5 minutes. Flip over the skewers, brush with sauce, and broil for 5 more minutes or until chicken is cooked through.
  • Remove from oven and brush with remaining sauce.
  • 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.
  • Serve kebabs with slaw.

Notes

Adapted from Cooking Light, May 2015