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Chicken and Pineapple Kebabs in Green Sauce

Sweetness on the grill

En español | Yields 16-18 kebabs.


For kebabs

  • 2 pounds boneless chicken breasts, fat removed, cut into 1½-inch cubes
  • ½ teaspoon salt
  • 2 teaspoons sweet paprika
  • ½ teaspoons ground black pepper
  • ½ teaspoon ground cumin seed
  • ½ teaspoon ground thyme
  • 3 thick slices fresh pineapple
  • 2 Spanish onions cut into large chunks
  • 3 red peppers, seeds and veins removed, cut into large chunks
  • 12-inch bamboo skewers, soaked in water ½ hour to prevent charring

For green sauce

  • 10 garlic cloves
  • 2 cups cilantro
  • 1 cup parsley
  • 2 jalapeño peppers, seeds and veins removed
  • ½ cup vegetable oil


  1. Sprinkle chicken with seasonings and salt and stir well. Let stand.

  2. In a blender, purée green sauce ingredients until the mixture is thick and smooth.

  3. On each skewer, thread red peppers, pineapple, seasoned chicken and onions, alternating in the order you prefer.

  4. Place threaded skewers on large rectangular ovenproof (non-metallic) dish.

  5. Pour green sauce over the kebabs, cover with plastic and refrigerate.

  6. When ready to cook, preheat grill to medium high heat. Grill the kebabs 4-5 minutes on each side.

  7. Serve with couscous.

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