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A plate with chicken, vegetables, and cole slaw on it.

Pineapple Chicken Kebabs with Cilantro Lime Slaw

A sweet and spicy grilled chicken kabob
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Hezzi-D

Equipment

Ingredients

  • 1/2 cup pineapple juice
  • 2 Tablespoons rice vinegar
  • 1 teaspoon Sriracha sauce
  • 1 Tablespoon honey
  • 2 Tablespoons soy sauce
  • 3 garlic cloves minced
  • 1 pound 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 onion cut into 2 inch pieces
  • 1 zucchini cut in half then cut into 1/2 inch pieces
  • 1 c. pineapple cut into chunks
  • 3 Tablespoons mayonnaise
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon lime juice
  • 3 cups cabbage thinly sliced
  • 1/4 cup chopped cilantro
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

  • Combine the pineapple juice, vinegar, Sriracha, soy sauce, honey, and garlic in a bowl and mix well.
  • Place the chicken pieces in a freezer bag or air tight container and dump the marinade over top of it. Refrigerate for 2-6 hours.
  • Preheat a gas grill to medium heat.
  • Sprinkle the chicken pieces with salt and pepper. Skewer four skewers with chicken, peppers, zucchini, onions, and pineapple, alternating them as you put them on.
  • Place the skewers on the grill and cook for 10 minutes, turning the skewers occasionally, until the chicken is 165 degrees.
  • 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