Serves 4

Prep time 20 min.

Cook time 10 min.


1 lb. boneless, skinless chicken breast halves, cut into 1-inch cubes

1/4 cup less sodium soy sauce, divided 

1 can (20 oz.) Del Monte® Pineapple Chunks in 100% Juice

1 red bell pepper, cut into 1-inch pieces

1/2 medium red onion, cut into 1-inch wedges, layers separated

1/4 cup fresh lime juice

1 Tbsp. sugar

1 Tbsp. grated fresh ginger

1/4 cup chopped fresh cilantro

Hot cooked rice, optional


  1. Combine chicken and 2 Tbsp. soy sauce in a 1-qt. resealable plastic bag; seal and gently shake until well coated. Refrigerate at least 2 hours or overnight.

  2. Heat the grill or a grill pan to medium-high heat.

  3. Drain pineapple, reserving juice; set juice aside. Thread chicken, pineapple and vegetables alternately onto 8 (10-inch) skewers. Discard marinade. Place kebabs on an oiled grill rack; grill 4 minutes, turn and grill 4 minutes longer, or until chicken is no longer pink inside.

  4. Meanwhile, combine reserved pineapple juice and remaining 2 Tbsp. soy sauce in a large saucepan; bring to boil over high heat and boil 3 minutes or until liquid is reduced to 1/2 cup. Remove from heat; stir in lime juice, sugar and ginger.

  5. Sprinkle cooked kabobs with cilantro and serve with dipping sauce and rice, if desired.

Try These Other Delicious Recipes

View All Recipes

Breakfast Tacos with Roasted Corn Salsa

Cook Time: 20 min

View Recipe

Brown Sugar Peach Syrup with Oatmeal Pancakes

Cook Time: 30 min

View Recipe

Pineapple and Brown Sugar Glazed Tofu

Cook Time: 45 mins

View Recipe

Spicy Chipotle Jackfruit Tacos & Pineapple Salsa

Cook Time: 10 mins

View Recipe