Tropical chicken kebabs with pineapple and orange rice

Grilled pineapple is so awesome. We love using our grill in the summer because grilling is a heart-healthy way to prepare food, and everything tastes so much better when it’s cooked on the grill.

Cooking rice in orange juice is novel and delicious, you should try it.

Print Recipe

Tropical Chicken Kabobs With Orange Rice

Prep Time45

Cook Time20

Servings: 4

Equipment

12" skewers

Ingredients

Marinade

¼ cup fresh orange juice
¼ cup fresh lemon juice
2 garlic cloves minced
1 teaspoon olive oil
1 teaspoon soy sauce

Orange Rice

1⅓ cup brown rice
2½ cups water
½ cup orange juice
2 green onions (chopped)

Chicken Kabobs

1 pound boneless, skinless chicken breast cut into 1" pieces
2 cups fresh pineapple, cut into 1" pieces
1 red bell pepper, cut into 1" pieces

Instructions

Make the orange rice

Stir together the water, the ½ cup of orange juice, and rice. Cover and bring to a boil over medium-high heat, then reduce the heat and summer, covered, for about 35-45 minutes until the rice is tender and the liquid has been absorbed. Remove from the heat and set aside.
Sprinkle chopped green onions over the top of the rice

Make the kabobs

Soak 4-6 wooden skewers in water for 15 minutes to prevent charring
Cut the chicken, pineapple and red pepper into 1" pieces.
Stir together all the marinade ingredients in a small bowl and pour half of it over the chicken and vegetables. Set the other half of the marinade aside.
Cover the bowl of marinated chicken and vegetables with plastic wrap and set it in the fridge for about 30 minutes.
Thread the chicken and vegetables onto the skewers.
Grill the kabobs until the the chicken registers 165 °F on an internal thermometer.