Recipe: Tasty pineapple-chicken kebobs

Skip the oven and head outside to grill these colorful kebobs.

Kebabs please everyone in your family. There’s meat, there’s colorful healthy vegetables, they can be assembled in advance — and kids love eating nearly anything if it’s on a stick, right?

These pineapple-chicken kebobs are also fun to serve during summertime parties.

Ingredients:

1½ chicken breasts, boneless, skinless, cut in 1½-inch pieces
1 medium green bell pepper cut in 1½-inch pieces
1 medium red bell pepper cut in 1½-inch pieces
1 medium red onion cut in 1½-inch pieces
2 cups pineapple cut in 1½-inch pieces
½ cup light balsamic vinaigrette with extra virgin olive oil separated into two ¼-cup servings

Directions:

1. Thread chicken, bell peppers, onion and pineapple onto four skewers.
2. Brush with ¼ cup balsamic vinaigrette.

1. Refrigerate for 1 hour.
2. Heat grill to medium heat. Grill kabobs 12 to 15 minutes or until chicken is done, turning and brushing occasionally, (use a new brush), with the other ¼ cup of balsamic vinaigrette.

Need more culinary inspiration? Browse our other recipes.