Grilled Honey Chicken Kebobs

Grilled Honey Chicken Kebobs

I haven’t made kebobs in ever so long.  In fact, I had kind of forgotten they even existed until I came across a package of skewers at the bottom of one of our kitchen drawers.  And since I had just purchased a pineapple with plans to grill up some slices with grilled chicken I decided to alter that plan a bit and grill chicken/veggie kebobs instead.

I’m always on the lookout for a good marinade and this one delivered a perfect blend of garlicky-salty-sweet.  I used chicken tenders instead of chicken breasts and cut them up into large bite-sized chunks and I’m really glad I did ~ they were tender beyond belief.  And I marinated the chicken and vegetables overnight so the chicken and pineapple would be drenched in flavor.  I could have eaten that pineapple all night long.  It was so tasty ~ warm and juicy, salty and sweet.  Yum!

Served up over a medley of rices, this light meal was easy to prepare, didn’t require heating up the house on a really hot day, and was a huge hit with my family.

Grilled Honey Chicken Kebobs


Grilled Honey Chicken Kebobs

Yield: Serves 6

Grilled Honey Chicken Kebobs


  • 1/3 cup canola oil
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 2-1/2 pounds chicken tenders {or breasts} cut up into large bite-sized chunks
  • 2 red bell peppers, cut into large pieces
  • 8-10 ounces button mushrooms, stems removed if desired
  • 3 cups fresh pineapple chunks


  1. In a large bowl, whisk together the oil, soy sauce, honey, pepper, and garlic.
  2. Measure out 1/4 cup of the marinade and place it in a covered container in the refrigerator to be used for grilling.
  3. Place the cubed chicken in a large zip-top bag and the vegetables in another zip-top bag.
  4. Pour half of the remaining marinade over the chicken and half over the vegetables. Seal the bags and marinate in the refrigerator for 2-24 hours.
  5. If using wooden skewers, soak them in water 30 minutes prior to cooking.
  6. Thread the chicken pieces onto skewers and alternated veggies/pineapple on separate skewers.
  7. Preheat the grill to medium heat and grill the skewered chicken and veggies/pineapple, flipping every few minutes, until the chicken is cooked through {about 10-12 minutes}. While grilling, use the reserved marinade to brush over the chicken and veggies.
  8. Serve immediately.


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3 Responses to Grilled Honey Chicken Kebobs

  1. Maureen July 10, 2014 at 5:11 am #

    I have pinned this to add to my August meal plan! I love anything honey/chicken, and since it is the hubby’s job to grill, it gives me a night off from cooking 🙂

  2. Leilani July 14, 2014 at 12:36 pm #

    Kabobs are so much fun and such a great way to use up extra veggies. Somehow, tho, I forget to make them. Thanks for the reminder. WIll have to schedule these in the menu!

    • Lori July 22, 2014 at 12:07 am #

      I agree. I need to keep remembering about them, too. They’re so tasty.

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