Pineapple Shish Kebobs

Pineapple Shish Kebobs

sammy 0

"Yummy summertime BBQ. You can use any meat to your liking. The pineapple makes it sweet and tender. Add your favorite rice dish to complete this meal, or add a salad and garlic bread. Enjoy!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


8 h 55 m servings 365 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 1274 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Gently stir the pineapple chunks in juice, Italian-style salad dressing, chicken, shrimp, green bell pepper, red bell pepper, sweet onion, mushrooms, and garlic together in a large bowl. Cover the bowl with plastic wrap; allow to marinate in refrigerator for 8 hours or overnight.
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  3. Drain the mixture in a colander over a bowl to catch the liquid; shake to remove excess liquid. Alternately thread the chicken, red bell pepper, onion, green bell pepper, onion, pineapple, mushroom, and shrimp onto a skewer until each skewer is full; repeat until all ingredients are used.
  4. Pour the strained marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
  5. Cook the skewers on the preheated grill, turning frequently, until the chicken is no longer pink in the center and the juices run clear, about 15 minutes. Baste skewers generously with the reserved marinade as they cook.



I like using the pineapple juice and Italian salad dressing as a marinade. I divided the marinate and marinated the vegetables in one zip lock bag, the chicken in another and the shrimp in a t...

These were good.

This was delishious! I didn't have canned pineapple. So I didn't put the pineapple and pineapple juice in the marinating bag. I used fresh pineapple and put it on the kabobs with the other food ...