Something about the warm weather just makes grilled meals sound and taste so much better. Plus, Rob bought fancy new folding chairs for our patio that makes me want to sit out there instead of being in the kitchen. Patio chair, not a nice patio day I am pretty grill illiterate in terms of turning the whole contraption on and knowing how long something takes to cook. What I do know is that kabobs are super fun to make and help mix up the grilling repitoire of chicken breasts, fish fillets, and asparagus. One of my absolute favorite ways to eat pineapple, besides on a pizza, is grilled. So, naturally, these pineapple chicken kabobs are right up my ally. Pineapple Chicken Kabobs It’s kind of like a make your own pizza, but with less mess and more of a healthy side. The other great thing about kabobs? You can have everything pre-chopped, assembled even, and then just throw it on the grill on a busy weeknight. Now that’s my kind of meal.

Ingredients: (Makes 2 servings)

  • 1 Red Bell Pepper, chopped into squares
  • 1/4 of an Onion, chopped into squares
  • 1/2 cup Pineapple, chopped into squares
  • 2 boneless, skinless Chicken Breasts, chopped into squares
  • 1/4 cup Balsamic Marinade
  • 1 box Rice of choice (I used Uncle Ben’s Chicken and Broccoli)

Directions:

  1. Let chicken marinate in your favorite type for at least 15 minutes. Longer is always better.
  2. Soak skewers (about 3-4 per person) in warm water for about 15 minutes. This will prevent them from burning while on the grill. Do this while you’re chopping vegetables.
  3. Stack vegetables, meat, and pineapple in any creative, colorful way you want. I liked using a bell pepper piece at the top and bottom as a type of “cap”.
  4. Lay skewers on grill. Cook for 20 minutes or until chicken is cooked through. Rotate skewers halfway through for even cooking.
  5. Serve with a side of rice!

RQ: What is your go-to easy meal? Are you a grilling fan in the summer time?