Yummy Honey Chicken Kabobs

This is a fantastic recipe that we all really enjoy. I use the marinade ingredients as called for in the original recipe, but have "tweaked" the add-ins to suit our family's tastes. We love grilled pineapple and fresh mushrooms, and both are wonderful additions to this meal!

We serve this over steamed brown rice with a little extra sauce on the side and everyone leaves the table full and satisfied! I got numerous compliments on this one while the boy's were enjoying their dinner.

I also used a grill basket instead of skewers this time around and oh my gosh - if you don't have one and like to grill things like this GO GET ONE! It made cooking SO much more convenient! I just tossed everything in the basket on the grill, and stirred every 3-5 minutes to make sure everything browned evenly. So convenient and so delicious!

Pineapple on skewers and meat and veggies in the basket.

Mmm... smell that BBQ goodness!

Ready to dig in!!

Yummy Honey Chicken Kabobs (adapted from) Ann Marie on AllRecipes.com

1/4 cup vegetable oil 
1/3 cup honey 
1/3 cup soy sauce 
1/4 teaspoon ground black pepper 
2 skinless, boneless chicken breasts - cut into 1 inch cubes 
2 cloves garlic, minced 
1 medium/large onion, cut into 2 inch pieces 
1 red bell pepper (or yellow, or orange), cut into 2 inch pieces 
1 9-oz container whole fresh mushrooms, rinsed
1/2 a fresh pineapple, diced into 1" chunks

  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions, peppers, and mushrooms in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and set excess marinade aside. Thread chicken and vegetables alternately onto the skewers. Thread the pineapple onto separate skewers.
  4. Lightly oil the grill grate. Reduce the grill heat to medium. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently (don't use marinade on pineapple).
  5. While meat and vegetables are cooking, place excess marinade in a small pot on the stove and bring to a boil, allow to simmer for 5 or more minutes and use as a sauce on cooked vegetables and meat if desired.
Serving suggestion: serve over rice.


  1. My mouth is watering! We would love this recipe. Thanks so much for sharing at Weekend Potluck. Please do come back soon.

  2. Thank you Marsha! This is a great recipe and I enjoyed sharing at the Weekend Potluck; I visit regularly and will definitely be back again! :)

  3. These sound like something I would absolutely love!

  4. So happy grilling season is finally here, these look amazing!

  5. I love kabobs and these ones look so flavorful and tasty!


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