Chicken Lime Kabobs

I’ve made this recipe every Sunday for the past two months. Something about it is so good and I never get tired of eating it. It’s a fairly quick marinade time and it grills up fast. It’s fairly healthy for those of you that are doing weight loss or clean eating. 

A few years ago, my sister in law introduced me to this amazingly delicious dish. We were at her house for Fourth of July and they had threw these together as a quick dinner. They completely marinade in about 4 hours and grill up in about 10 minutes. The longest part is assembling the skewers. If you don’t have a grill, I imagine you could cook everything in a cast iron pan and sauté them like fajitas and they would be just as good!  

The chicken is best dipped in Sriracha sauce. I left the pineapple out of the marinade this time and just grilled the whole slices. I also used two bell peppers instead of one because I always run out. 

Chicken Lime Kabobs

6 Chicken Breasts, boneless and skinless

2/3 C Oil, I used olive 

3 Limes, juiced

1 can pineapple slices 

1/2 Tsp. Crushed Red Pepper Flakes

1 T. Sugar

1 Bell Pepper, Red

1 Onion, Red


1. Dice chicken into 1-inch cubes. 

2. Chop vegetables and pineapple slices into 1-inch pieces. 

2. Mix oil, lime juice, sugar, and red pepper flakes together and set aside.

3. Add chicken and vegetables to a container or ziploc bag. Pour marinade over and seal bag shut. 

4. Let marinade for 4-6 hours. 

5. Grill on skewers for 8-10 minutes or until chicken is cooked through. 


Broughton & Arrow


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