Good Morning America Recipes

Diane Henderiks' Grilled Chicken Kebobs with Pineapple Salsa

Seven Ingredients for One Great Meal

Grilled Chicken Kebobs
Difficulty: Easy
Cook Time: min

Before you start, hit the grocery store:

3 3/4lb skinless, boneless chicken breast

14 large tomatoes

2 whole ripe pineapples or 3 – 14oz cans of juice-packed pineapple chunks

1 1/2dozen eggs

17 ounces fresh baby spinach

10ounces lowfat cheddar cheese in block or 2 1/2cups shredded

1pound whole wheat penne pasta

Pantry items

Black pepper


Chicken or vegetable broth; low sodium

Dijon mustard



Herbs; fresh or dried

Olive oil

Red wine vinegar

Soy sauce; low sodium


  • 2C coarsely chopped pineapple
  • 1C water
  • 2 garlic cloves; minced
  • 1t dried rosemary (or your favorite dried herbs)
  • 1t salt
  • 2t freshly ground black pepper
  • 1 lb chicken breasts; lightly pounded, cut into 2" cubes
  • 12 pineapple cubes (2" each)
  • For the salsa
  • 2C diced fresh pineapple
  • 2 medium tomatoes, cored, diced
  • 1/2 C chopped fresh spinach
  • 1T olive oil
  • 2 garlic cloves; minced
  • 2T fresh or dried cilantro (or your favorite fresh or dried herbs)
  • 1/4t salt
  • Cooking Directions

    Place chopped pineapple, garlic, rosemary, salt and pepper in a blender. Blend, adding water as needed to thin to consistency of barbecue sauce. Place chicken and 3/4 of pineapple mixture in large ziptop bag , turn bag to coat. Marinate for up to 30 minutes, reserve remaining mixture for basting.

    While the chicken marinates (or up to 1 hour ahead) make the salsa. Combine all ingredients. Let stand at room temperature for at least 10 minutes at room temperature to blend flavors. Heat grill to medium. Remove chicken from marinade (discard marinade). Place chicken cubes on grill and cook for 4 minutes, turning after 2 minutes. Remove from grill.

    Once chicken is cool enough to handle, thread skewers with 4 pieces of chicken and 3 chunks of pineapple, alternating chicken and pineapple. Start and end with chicken. Place kebobs on grill over medium heat, cook 3 minutes. Baste with remaining pineapple mixture, turn, baste again and cook another 3 minutes. Spoon 1C pineapple salsa on each of 4 dinner plates. Remove kebabs from grill and serve over salsa.

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