Asian Chicken Kabobs


by: EatRunLiveHappy

Yesterday was almost tragic. Asian Kabobs were almost non existent because of my crazy shopping trip and me just wanting to get in and out, I forgot the kabob skews. Lucky, my sister is just a walking bundle of awesomeness and rescued me by bringing me skews in exchange for using my internet. Nothing comes free, ya know. I wish I had some sesame seeds to garnish with but you know, something had to get cut out of the budget. They were still pretty amazing though.


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serves: 4

1 tsp Ginger

1/2 cup Rice Vinegar

1/2 cup Fish Sauce

2 tbsp Sesame Seed Oil

Juice of One Orange

3 tbsp Agave

3 cloves of Garlic

2 tbsp Melted Coconut Oil


1 large Onion Cut into cubes

2 Green Bell Peppers

1 lb Chicken Breast Tenders

1 cup Cubed Pineapple

Nutrition Facts
Asian Chicken Kabobs

Servings Per Recipe: 4

Amount per Serving

Calories: 524

  • Total Fat: 31.7 g
  •     Saturated Fat: 6.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 46.5 mg
  • Sodium: 3446.6 mg
  • Total Carbs: 39.6 g
  •     Dietary Fiber: 3.6 g
  •     Sugars: 16.2 g
  • Protein: 20.2 g

how is this calculated?

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1.  It's easier to cook everything if you put the chicken on skews by themselves and then have just vegetable and pineapple skews. So I do a pattern of... Onion, Pepper, Onion, Pineapple. Repeat. Place these in a baking dish and pour the marinade over and refrigerate for at least an hour. Overnight would be freakin fabulous. It will get really thick because of the coconut oil. That's okay.

2.  Using a grill is ideal but I didn't have one last night so I got out the biggest pan I own and grilled them on that. It worked like a charm, like magic, and I even had the magic smoke effect that filled my kitchen. As the chicken cooked I added spoonfuls of the marinade on top to give it a glaze.

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