Tropical Chicken Skewers

As seen on FOX 2 Detroit "The Nine Cooking School" and seasoned with The BOLD Collection by Chef Will Coleman -- CLICK HERE TO ORDER

Yield: 8-10 Kabobs | 30 minutes- prep time | 10 minutes cooking time | 40 minutes- total time


1 ½ pounds chicken breast, cubed into 2-inch cubes

1 tablespoon Backyard Barbecue from the BOLD Spice Collection by Chef Will Coleman

2 tablespoons olive oil

3 cups fresh cubed pineapple

1 large red onion, diced into 1 ¼ inch cubes

1 bell pepper, diced into 1 ¼ inch cubes


If you are using wooden skewers, soak them in 1-inch of water, for 30 minutes. Doing this will prevent the wood from burning while cooking.

In a large bowl, combine together the cubed chicken breast, one tablespoon of olive oil, and the Backyard Barbecue Spice from the BOLD Spice Collection by Chef Will Coleman.

Place the cubed pineapples, bell peppers, red onions, and chicken onto the skewers. When skewering the ingredients, you can place them in whichever order you choose. You will use about 8-10 skewers until all of the ingredients are all gone.

Place a large skillet or a grill pan onto the stove, over medium heat. Brush the skillet or pan with a tablespoon of olive oil.

Place the skewers into the pan and cook for 5-7 minutes on each side, or until the chicken is fully cooked throughout.

Once finished cooking, remove the skewers from the pan, and serve immediately!


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