Pineapple Pepper Chicken Kebobs

A three ingredient marinade is the key to these easy, oven baked Pineapple Pepper Chicken Kebobs that are loaded with chicken, bell peppers, red onions and pineapple.

If someone asked you to name the quintessential summer grilling dish, how would you answer?  For me, I’d definitely answer kebobs of any kind.  Skewers threaded with meat, vegetables and occasionally fruit, forget the side dishes as they’re a meal themselves.  Or at least they are in my book!  But during these hot and humid days of summer, the last thing anyone wants to do is man the grill.  Never fear!  My Pineapple Pepper Chicken Kebobs are baked and as equally delicious as anything you’d grill over an open flame.

Not only do I not want to stand over a grill to prepare dinner, I also don’t want dinner prep to be a long drawn out process.  Because making the kebobs can sometimes take a bit of time, I wanted the marinade to be simple, yet flaorful.  Using just three ingredients, pineapple juice, garlic and a jar of Hatch Chile Jalapeno Jam from Robert Rothschild Farm, my marinade was whisked together in no time at all.  In fact, I had it prepared before the baby started screaming at me from her exersaucer which is currently stationed in the kitchen.  (We’re going through a bit of a nap crisis at our house these days.)

Cubes of boneless, skinless chicken breast are marinated in pineapple juice, garlic and jam before being threaded on skewers with bell peppers, red onions and pineapple.  They’re then basted with the remaining marinade before being baked to perfection, including those bits of char that you love that are typically only found on kebobs that have been grilled.

Melanie Bauer

Yields 8 kebobs

Pineapple Pepper Chicken 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 + additional, if desired, for serving
• 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

1. In a large bowl, whisk together pineapple juice, jam and garlic. Add chicken and allow to marinate for at least 1 hour or overnight.
2. Preheat oven to 450 degrees.
3. Thread skewers (if using wood skewers, soak in water overnight) with chicken, peppers, onion and pineapple, alternating between meat, vegetables and fruit.
4. Place skewers on broiler pan or on a baking rack inside a baking sheet and baste with remaining marinade.
5. Bake for 15 minutes. Rotate kebobs and bake for an additional 15 minutes or until chicken is cooked through and vegetables are crisp tender.
6. Serve with additional jam, if desired

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https://melaniemakes.com/baked-pineapple-pepper-chicken-kebobs/

Melanie Bauer | Melanie Makes

I love that since these Pineapple Pepper Chicken Kebobs are baked, you’ll find me enjoying them any time of year.  These sweet and spicy bites will be a great reminder of the lazy days of summer in the middle of yet another lake effect snow band coming off of Lake Erie this winter.

Looking for more great 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 for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.