Pineapple Chicken Kabobs

5 from 5 votes

Delicious pineapple chicken kabobs flavoured with a sticky spicy chipotle marinade. They're easy to put together and perfect for summertime grilling!

Prep Time25

Cook Time20

Marinating time30

Total Time1 15

Course: Grilling, Main Course

Cuisine: Mexican

Servings: kabobs

Calories: 183kcal

Stir together the apricot jam, chipotle paste, lime juice, olive oil, smoked paprika, cayenne pepper (if using), cumin, garlic powder, onion powder and salt until smooth.
3 tablespoons apricot jam, 2 tablespoons chipotle paste, 4 tablespoons lime juice, 2 tablespoons olive oil, 2 teaspoons smoked paprika, ½ teaspoon cayenne pepper, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon fine sea salt
Cut the chicken into large, even chunks, about 1 ½ inch cubes. Cut the pineapple and bell peppers into similarly sized chunks.
1 pound boneless skinless chicken breast, 2 bell peppers, 1 small pineapple
In a large bowl, mix the chicken chunks with the marinade, cover and place in the fridge for at least 30 minutes or overnight.
Thread alternate chunks of marinated chicken, pineapple and bell pepper onto metal or (soaked) bamboo skewers. Set aside on a plate until ready to cook.
Get your grill on medium high heat, about 200C/400F. Alternatively, get a griddle pan over medium high heat.
Place the kebabs onto your grill and cook for 15-20 minutes, carefully turning every few minutes so that every side of the kebab touches the grill and gets nicely charred and the meat is cooked through - it should read 74C or 165F on a digital thermometer when cooked.
Serve garnished with finely chopped coriander and red onion, with smashed avocado on the side.
finely chopped cilantro, finely chopped red onion, smashed avocado or guacamole, lime wedges

Marinate the chicken for at least 30 minutes or preferably longer if you have time.
You can use honey or maple syrup instead of apricot jam if you prefer. Just be careful as honey burns quickly.