A simple three-ingredient marinade transforms these oven-baked Pineapple Pepper Chicken Kebobs into a flavorful, easy weeknight meal packed with chicken, bell peppers, red onion and pineapple.
When I think of summer cooking, kebobs top the list: skewers loaded with meat, vegetables and sometimes fruit that make a meal all on their own. But on hot, humid days the last thing anyone wants to do is stand over a grill. These Pineapple Pepper Chicken Kebobs solve that by delivering the same sweet, smoky and slightly spicy flavors from an oven instead of an open flame.
I prefer recipes that are both fast and flavorful. The marinade for these kebobs is just three ingredients — pineapple juice, garlic and a jar of Hatch Chile Jalapeño Jam — which whisk together in seconds. The jam adds a lovely balance of sweet heat, while pineapple juice tenderizes the chicken and contributes bright flavor.
Boneless, skinless chicken breast cut into 1-inch cubes soaks up the marinade before being threaded onto skewers along with bell pepper pieces, red onion wedges and pineapple chunks. The kebobs are basted with the remaining marinade and baked until the chicken is cooked through and the vegetables are crisp-tender. You’ll still get some of those pleasing charred edges you associate with grilled kebobs, without leaving the kitchen.
Melanie Bauer
Yields 8 kebobs
30 minPrep Time
30 minCook Time
1 hrTotal Time
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Ingredients
- 1 cup pineapple juice
- 1 11.7-ounce jar Robert Rothschild Farm Hatch Chile Jalapeno Jam, plus more for serving if desired
- 6 cloves garlic, minced
- 3 pounds boneless, skinless chicken breasts, cut into 1″ cubes
- 2 bell peppers, cut into 1″ pieces
- 1 red onion, cut into 1″ pieces
- 1 pineapple, cut into 1″ cubes
Instructions
- In a large bowl, whisk together the pineapple juice, jam and minced garlic. Add the chicken, toss to coat, and marinate for at least 1 hour or up to overnight in the refrigerator.
- Preheat the oven to 450°F (230°C).
- Thread the chicken, bell pepper, red onion and pineapple onto skewers, alternating pieces. If using wooden skewers, soak them in water for at least 30 minutes or overnight to prevent burning.
- Arrange the skewers on a broiler pan or a wire rack set inside a baking sheet. Reserve some of the marinade and baste the skewers before baking.
- Bake for 15 minutes, then rotate the skewers and baste again. Bake for another 15 minutes or until the chicken is cooked through and the vegetables are tender-crisp.
- Serve warm with extra jam on the side if you like a touch more sweetness and heat.
https://melaniemakes.com/baked-pineapple-pepper-chicken-kebobs/
Because these kebobs are baked, they’re a year-round option. The sweet, spicy and savory combination of pineapple and jalapeño jam brightens cold-weather meals and recalls summer flavors even in the middle of lake-effect snow.
Looking for more pineapple recipes?
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I was compensated by Robert Rothschild Farm to create a recipe featuring their product. As always, all thoughts and opinions are my own. Thank you to the sponsor for supporting content creation for Melanie Makes.