Go Back
Moroccan Spiced Chicken and Pineapple Kabobs
Course: Dinner
Cuisine: Mediterranean
Servings: 4
Author: angela@eatlivehappy
  • 1 pound chicken breast tenders
  • 1 1/2 cups fresh pineapple chunks, even sized
  • 1/4 red onion, cut in even sized pieces
  • 1 red bell pepper, cut into even sized chunks
  • 1/3 cup pineapple juice (canned)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons good quality olive oil
  • 3 cloves fresh garlic, minced
  • 1 tablespoon ras el hanout (moroccan spice blend)
  • 1 teaspoon salt
  1. using a knife remove the tendon from chicken tenders and then cut into even sized chunks (about 1 inch or so).

Place the chicken pieces in a ziploc bag
In a bowl, whisk together marinade ingredients. Pour into the bag with the chicken. Seal bag and toss to coat. Place in the fridge to marinate (about 1 hour)
  1. After chicken has marinated. Place chicken onto skewers alternating with the pineapple, onion and peppers.

  2. Place skewers on grill and cook about 6 minutes on each side until done. (chicken is done when it reaches an internal temperature of 165 degrees F.)