Sunday, August 11, 2013

Chicken Pineapple Kebabs with Agave Pineapple Marinade

My mom and I have been trying to make different and healthier recipes, and I have been really sticking to it.  I love grilled chicken and have been looking for recipes for grilled chicken.  I was not sure how I felt about mixing fruit with meat, but this mixture is DELICIOUS.  We served the kebabs over brown rice.  These were really filling, and super easy to make.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 2-8.5 hours (depends how long you marinade everything for)


  • 2 pounds of chicken cut into large chunks
  • 1/2 fresh pineapple cut into chunks
  • 1 green bell pepper (cut into 8 large pieces)
  • 1 red bell pepper (cut into 8 large pieces)
  • 1 red onion (cut into large pieces)
  • 1/2 cup of agave sweetener
  • 6 oz. pineapple juice
  • 1/4 cup of soy sauce
  • 1/4 cup of teriyaki sauce
  • 1 tablespoon of apple cider vinegar
  • 3 cloves of mince garlic
  • 1 scallion (chopped very small)
  • 1 teaspoon of cornstarch

  1. In a large bowl add you agave, pineapple juice,  soy sauce, teriyaki sauce, vinegar, garlic and scallion....Mix well.
  2. In a large container place your chicken, pineapple and vegetables, place half of your marinade over vegetable and place the other half in the fridge.
  3.  Marinate for at least 2 hours ( I marinaded for about 8 hours)
  4.  Place your chicken, vegetables and pineapples on skewers alternating ingredients
  5. Grill over medium heat for 6-8 minutes on each side.
  6. While the kebabs are grilling, in a small pot add the rest of your marinade and cornstarch, whisk and bring to a boil (this will be your extra sauce)
  7. Once boiling reduce heat and let simmer for 5 minutes, and remove from heat.
  8. Serve kebabs over rice, and use your sauce for topping.
Final Product

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