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.

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