Marinate these kebabs the night before you want to serve them to infuse them with the fragrant flavors of fresh herbs and spices.

20 mins
15 mins


  • Mixing bowl or plastic bag
  • Wooden skewers



  • 1/2 lb boneless, skinless chicken breasts, cubed into 1 inch pieces
  • 1/2 lb Microwave Ready Little Potatoes
  • 1/2 lb fresh pineapple, cubed
  • 1/2 lb assorted bell peppers, cut into 1 inch pieces

Chicken Marinade:

  • (To taste) salt and pepper
  • 1 Tbsp olive oil
  • (1 pinch) red chili flakes
  • 2 tsp honey
  • 3 sprigs fresh rosemary
  • 3 garlic cloves, minced
  • 1 tsp fresh ginger, minced
  • (To taste) orange slices

Pineapple, Potato, and Pepper Marinade:

  • 3 sprigs fresh rosemary
  • 2 Tbsp olive oil
  • 1/4 jalapeño, seeded and minced
  • (To taste) black pepper


  • Make the Chicken:

    Place chicken into mixing bowl or plastic bag and season with salt and pepper.

  • Step 2

    Combine remaining chicken marinade ingredients and pour over chicken. Marinate 8 to 12 hours.

  • Make the Potatoes, Pineapple, and Peppers:

    Prepare Microwave Ready Little Potatoes according to instructions or microwave one pound of any variety of Little Potatoes for eight minutes, or until fork tender.

  • Step 4

    Place cooled potatoes, pineapple, and peppers into a mixing bowl or plastic bag.

  • Step 5

    Combine marinade ingredients and pour over produce. Marinate 8 to 12 hours.

  • Assemble the Kebabs:

    Soak wooden skewers in water for one hour before grill time. Layer chicken, pineapple, potatoes, and peppers onto skewers in any fashion you like. Discard excess marinade.

  • Step 7

    Heat grill over medium-high heat (400 °F) and lightly oil. Place kebabs onto grill. Cook for 10 to 15 minutes, turning when necessary, or until chicken reaches 160 °F and is no longer pink inside.