Reviewed: Aug. 5, 2011

My family likes this. I used green peppers in addition to the pineapple and chicken. The marinade was delicious. We will be making this again.

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Reviewer:

mamaby

Cooking Level: Intermediate

Reviewed: Jul. 20, 2011

Froze marinade and chicken cubes together a while ago then defrosted/marinated for two days. Delicious! Chicken skewers only (no pineapple). Grilled at 350-400F, 5min/side for perfect, juicy chicken.

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5 users found this review helpful

Reviewer:

LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

Reviewed: Jul. 19, 2011

This is a great-tasting recipe. I added sliced chunks of yellow onion, which added a nice touch. I served it on top of brown rice and my husband added a dash of soy sauce.

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Reviewer:

Amy Leonard

Cooking Level: Intermediate

Reviewed: Jul. 13, 2011

You can't go wrong with this one! I doubled the sauce and marinaded 3 large chicken breasts (cut up) for about 4 hours in a ziploc bag. I made double the sauce again and used it for basting. I didn't have pineapple so I used red onion and red pepper pieces on the skewers with the chicken. Awesome!

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Reviewer:

danelle

Reviewed: Jul. 11, 2011

These kabobs were very easy to make, and delicious. My family loved them. They were so simple we will add this to our camping recipe book also.

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Reviewer:

desubu

Cooking Level: Intermediate

Reviewed: Jul. 11, 2011

Very Good!!! I made the full amount of marinade for only two chicken breasts. I used part of it to marinade the chicken, part of it to baste with while grilling, and another part to drizzle on when plating. I skewered the chicken separately from the pineapple, and to the pineapple skewers I added red bell peppers and onions. Rather than cubing the chicken, I pounded it and cut it lengthwise into 1-inch strips and wove them on the skewers. I used fresh pineapple and fresh garlic.

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Jul. 10, 2011

With red onion and green pepper added, I would give this recipe five stars. The marinade was very good, but I liked the kabob with more than just chicken and pineapple.

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Reviewer:

annettedinsmore

Reviewed: Jul. 9, 2011

Great taste.

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Reviewer:

Randa

Reviewed: Jul. 8, 2011

This was great. I didn't make kabobs and kept the chicken breasts whole. I doubled the marinade and reserved some for a dipping sauce.

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Reviewer:

ANGCHICK

Cooking Level: Intermediate

Home Town: Hamilton, New Jersey, USA

Living In: Richboro, Pennsylvania, USA

Reviewed: Jul. 7, 2011

Fabulous! For July 4th we made a few different kebab-marinade combos for variety, and this one stole the show! I only had time to marinade 2 hours, but it still turned out moist and flavorful. Like others, I didn't marinade the pineapple with the chicken. I reserved a bit of marinade and dipped the pineapple in before skewering. (Also put red and green bell peppers and red onions on some of the kebabs for color and kick!) Sooo good with rice!

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