Grilled Pineapple Chicken Kabobs

IMG 3500 Prep Time: 10 min  |  Cook Time: 10 min  |  Servings: 4 Kabobs  |  Calories:
Prep Time
10 min
Cook Time
10 min
4 Kabobs

  • 1/4 cup Olive Oil
  • 1/2 cup Chopped Cilantro
  • 1 tbs Honey
  • 2 tsp Minced Garlic
  • 1 Lime
  • 1 tsp Salt
  • 1/2 lb Boneless, Skinless Chicken Thighs (cut into 1 inch pieces)
  • 1 Medium Red Onion (sliced into 1 inch pieces)
  • Pineapple Wedges (cut into 1 inch cubes)
  1. In a large bowl or zip tight bag, combine the ingredients for the marinade.
  2. Add the chicken to the marinade and coat evenly.
  3. Cover or seal the container for at least an hour or up to 24 hours to let the chicken marinate.
  4. Fire up your Chard Single Burner Butane Camp Stove in the meantime.
  5. Thread the chicken, onions, and pineapple onto your skewers to start building the kabobs. Brush each kabob with a bit of oil.
  6. Grill the kabobs over medium-high to high heat, turning occasionally, for about 10 minutes or until the chicken is cooked all the way through. 
  7. Remove from your camp stove and enjoy!

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