40 minutes
Cook Time
25 minutes
Cooking Level


  • For the kabobs:
  • 1 lb Pure Flavor® Aurora Bites Mini Sweet Peppers
  • 1 lb ground chicken
  • 1 small red onion, cut into large pieces
  • 1 egg
  • ½ fresh pineapple, cut into 1-inch pieces
  • ¾ cup butter crackers, crushed
  • 1 tbsp olive oil
  • ½ tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp ground ginger
  • ¼ tsp black pepper
  • Metal skewers
  • For the glaze:
  • ½ cup pineapple juice
  • ¼ cup brown sugar
  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch


Step 1

In a large bowl, combine ground chicken, crackers, egg, soy sauce, sesame oil & spices and mix well. Scoop and roll the mixture into 2-inch meatballs, then lay on a parchment paper linked sheet pan. Freeze the meatballs for 20 minutes.

Step 2

Make the kabobs by alternating peppers, onions, meatballs, and pineapple on skewers. Freeze the skewers 10 additional minutes.

Step 3

In a small saucepan over medium-high heat, whisk together all glaze ingredients. Bring to a boil, then reduce heat to low and allow the mixture to simmer & thicken for 2-3 minutes.

Step 4

Heat grill to 375°F and brush grill grates with olive oil. Gently place the prepared skewers on grill and cook 15-20 minutes, turning once after 10 minutes. Ensure the meatballs reach an internal temperature of 165°F.

Step 5

Brush half of the glaze generously over the kabobs in the last minute of cooking.

Step 6

Remove the skewers from the grill and brush the remaining glaze on top. Serve as is or over rice, pasta, or your favorite whole grain.

Recipe created by Laura Ashley Johnson

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