Whether it's a busy weeknight or planned company, these chicken and pineapple kabobs are simple, delicious, and kid-friendly, too! They can also be made with jumbo shrimp (peeled and deveined) in place of the chicken.
INGREDIENTS (for 4 servings):
- 1 (20 ounce) can DOLE® Pineapple Chunks, drained
- 1/3 cup bottled barbecue sauce
- 1 pound boneless, skinless chicken breasts, cubed
- 1 DOLE Red or Green Bell Pepper, cut into cubes
- 1 zucchini, sliced
Drain pineapple; reserve 2 tablespoons juice.
Stir together reserved juice and barbecue sauce in small bowl; set aside.
Thread pineapple chunks, chicken, bell pepper and zucchini onto skewers. Brush with barbecue sauce.
Grill or broil kabobs 10 to 15 minutes or until chicken are no longer pink, turning and brushing occasionally with barbecue sauce. Discard any remaining barbecue sauce. Serve with coleslaw and green beans, if desired.