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Barbecued Polynesian Chicken Kabobs Recipe

Barbecued Polynesian Chicken Kabobs    

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Barbecued Polynesian Chicken Kabobs Recipe marinades chicken in pineapple juice, honey, orange juice, soy sauce, grated orange peel, ground ginger and pepper then skewers with bell pepper, pinapple and red onion to grill.
Food Category:    Chicken and Fowl
Cuisine Origin:    West Coast
    • Servings: 8, 1 skewer
    • Calories: 395 per serving
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  • 4 whole chicken breasts, split, boned (about 2 1/2 pounds)
  • 1 can (20 ounces) pineapple chunks
  • 1/2 cup honey
  • 1/2 cup orange juice
  • 1/4 cup soy sauce
  • 2 tablespoons grated orange peel
  • 1 tablespoon minced ginger root or 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 1 each: green and red bell pepper, seeded
  • 1 large red onion
  • 8 skewers


  • Cut each chicken breast half in 3 pieces. Arrange in a shallow casserole dish. Drain pineapple, reserving juice. Combine juice with honey, orange juice, soy sauce, orange peel, ginger root and black pepper. Pour over chicken. Marinate 15 minutes or overnight, covered, in refrigerator. Drain marinade into a saucepan; add cornstarch. Stir and cook until sauce boils and thickens. Set aside.
  • Cut each bell pepper and onion into 24 chunks. For each kabob: alternate bell peppers, onion, 2 chunks pineapple and chicken on skewers. Grill about 7 minutes on each side. Baste with glaze. Serve over rice.
Chicken Kabobs
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