Enjoy quick and easy chicken pineapple kabobs

By From page B2 | June 23, 2014

Just a pinch chicken pineappleJust A Pinch Recipe Column

By Janet Tharpe

I love the mix of flavors in Luci Vieira’s chicken pineapple kabob. This is an easy recipe you can fix ahead of time. Then, slide on the skewers for a quick meal after work or a great entrée for the next cookout. You may want to double the recipe — these will be gone before you know it.

Oh-so smoky and full of flavor, Denny Keller was sure on to something when he came up with Papa’s grilled chicken with a twist. The sauce is what makes the chicken.

See step-by-step photos of Luci’s recipe and Denny’s plus thousands more from home cooks nationwide can be found at

You’ll also find a meal planner, coupons and chances to win. Enjoy and remember, use “just a pinch.” — Janet

Chicken pineapple kabob

“Everyone loves these.”
Submitted by: Luci Vieira, Cambridge, Ontario, Canada

What you need

3 tablespoons soy sauce

3 tablespoons brown sugar

1 tablespoon sesame oil

1/4 teaspoon ground ginger

1 teaspoon garlic powder

8 boneless chicken breasts, cut into 2 inch pieces

1 20 ounce can pineapple chunks, drained

1/2 cup your favorite barbecue sauce


• In a shallow glass dish, mix the soy sauce, brown sugar, sesame oil, ginger and garlic powder.

• Stir the chicken pieces and pineapple into the marinade until well coated.

• Cover and marinate in the refrigerator at least two hours.

• Preheat grill to medium-high heat.

• Lightly oil the grill grate.

• Thread chicken and pineapple alternately onto skewers.

• Grill 15 to 20 minutes or until chicken juices run clear. Turn chicken occasionally and baste with barbecue sauce.


Papa’s grilled chicken with a twist

Denny Keller, Covington, La (Pop. 8,765)

What you need

1 medium chicken

1 stick butter, unsalted

1/2 cup margarine

1/2 cup Worcestershire sauce

1/2 cup steak sauce

1/2 teaspoon garlic powder

1 clove fresh garlic, smashed

1 large chipotle pepper


• Wash and pat dry your chicken. Cut into pieces and set aside.

• In a small sauce pan, melt together 1 stick of butter and 1/2 cup of margarine. Add 1/2 cup of Worcestershire sauce, 1/2 cup steak sauce, 1/2 teaspoon garlic powder, 1 smashed garlic clove and 1 chipotle pepper to the butter mixture.

• Bring this to a boil and quickly reduce to a simmer until the sauce slightly thickens (about 15 minutes).

• Set your grill to a medium heat.

• Put the chicken pieces on the grill skin side up.

• Baste the chicken with the sauce from beginning to end of cooking time. Rotate and flip chicken pieces every few minutes until cooked through.

© 2011 Just A Pinch Recipe Club.

Brought to you by American Hometown Media
Used by permission.

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