Summer season calls for chicken kabobs. Just because I don’t eat meat doesn’t mean I won’t cook it for others!
We we’re walking down the isles at our local grocery store and I couldn’t help but pass up the delicious looking pineapples staring right after me. They were screaming my name, so I grabbed a ripe one and toss it in the cart. Kabobs immediately came to mind and I thought pineapple would pair perfectly with a lemon pepper seasoned chicken recipe. *Tip for picking ripe pineapples* pull one of the stalks in the top center. If it comes off easily the pineapple is most likely ripe and ready to go!
We thought the pineapple would dry out in the oven (we don’t have a grill due to living in a high rise apartment), but they came out juicy and flavorful! I also consumed 60% of the pineapple while chopping it up.
Chicken Kabobs with freshly cut pineapple and orange bell peppers.
- 2 lbs Chicken Strips
- 1 tsp salt
- 1 tbsp Garlic minced
- 1 Juice of whole Lemon
- 1 Tbsp Honey
- 1 1/2 tsp Pepper
- 2 cups Pineapple cubed
- 1 Orange Bell Pepper cubed large
Preheat the oven to 375 degrees.
Chop/cut the chicken into cubes and place in a zip lock back.
Mix together the lemon juice, garlic, salt, and honey.
Pour over the chicken in the zip lock back and massage to marinate.
Place in fridge for 1 hour or until ready to cook.
Use kabob sticks and add the chicken, bell peppers, and pineapple in desired order.
Place kabobs on a baking sheet with olive oil and bake for 20 minutes (or until chicken is cooked).
Remove and serve!