Why don’t we cook more meals on a stick? I’ve never met a food on a stick that I didn’t love. Corn dogs? Delicious! Popsicles? Yes, please! Kabobs, of course, are no exception. You can basically kabob anything these days without judgement, but this simple flavor combination of pineapple, red bell pepper, chicken breast, sweet onion and sausage has made these Chicken Pineapple Kabobs our summer go-to. Parker, being the cliche toddler that we all know and love, enjoys everything except the bell pepper and onion. Aaron and I normally enjoy them with a side salad for dinner and then I will make extra that we can eat the next day on a salad or wrapped up in a tortilla or pita. (That is, if my protein-loving husband hasn’t devoured them all.) Keep reading for the full recipe…
Grilled Chicken Pineapple Kabobs
- 2 lbs. organic chicken breast, cut into equal sized chunks
- 1/2 lb. Whole30 compliant sausage (or not, if you’re not eating Whole30), cut into equal sized chunks
- 1 yellow onion, cut into equal sized chunks
- 1 red bell pepper, cut into equal sized chunks
- 2 cups fresh pineapple, cut into equal sized chunks
- 2 tbsp. avocado oil
- 2 tbsp. fresh lime juice
- 1 tbsp. coconut aminos (or soy sauce if you’re not eating Whole30)
- 1 tsp. kosher salt
- 2 tsp. black pepper
- Be sure to soak wood skewers in water for 30 minutes prior to cooking. (You can also opt for these stainless steel versions.)
- In a large bowl combine chicken, sausage, and veggies.
- In a small bowl, whisk together avocado oil, lime juice, coconut aminos, salt and pepper. Pour on top of the meat and veggies. Cover and refrigerate for 30 minutes to 8 hours.
- Preheat oven to 425 degrees or grill to medium-high heat.
- Place meat on skewers, leaving a little space and not pushing them too tightly together, but still touching so that the peppers, onions, and pineapple are rubbing off all of their delicious flavors onto the meat.
- Bake at 425 degrees for 20-25 minutes, rotating once halfway through or grill for 11-13 minutes on medium high heat, until cooked through.
Photography by Katie Jameson
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