Wednesday, January 11, 2017

Brown Sugar Chicken and Pineapple Kabobs

4 boneless, skinless chicken breasts cut into bitesize pieces
1 packet dry Italian dressing mix
1/2 cup packed brown sugar
1 pineapple

1.) Slice pineapple in half and score each side by making vertical and horizontal slices through fruit without cutting through to the shell.  
2.) Using a strong spoon (and maybe a knife as well if some slices are stubborn) scoop out cubes of pineapple and set aside. 
3.) Skewer alternating pieces of chicken and pineapple. (You will have plenty of extra fresh pineapple another recipe or just noshing on!)
4.) In a small bowl, mix italian seasoning and brown sugar and generously coat kabobs with about 2/3 of seasoning.
5.) Grill until chicken is fully cooked sprinkling on the remaining seasoning throughout as needed. Serve over asian rice inside hollowed out pineapple shell for added flair!

Shared with Thinking Out Loud at Running with Spoons found here


  1. Using a hollowed out pineapple shell for serving is so clever!! This looks delicious, too. And the weather has warmed up some so I can break out my grill again!

    1. I used the other half for dessert, seen also on the blog.....frozen yogurt banana splits served in a pineapple shell! And I'm with you on warmer weather..."ALOHA, Spring!"

  2. Delicious! Thanks for linkin' up with What's Cooking Wednesday!

  3. Your Kabobs look amazing, we will love it! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday. We look forward to seeing you again real soon!
    Miz Helen

  4. Wow love the presentation of this it looks amazing! This sounds like a really special dinner.

    1. Its a lot of flair with little fuss!! Let me know how it turns out for you!