Oven Roasted Tropical Kabobs
I love kabobs, but I hate the tedious task of grilling them. Oven roasting kabobs gives the same smokey flavor, without the need to stand next to the grill. Kabobs are also a fun dinner for my boys. There is something about eating their food from a stick…corndogs, smores…that causes them to go nuts.
There is a ton of flexibility with kabobs. Basically gather two or three of your favorite vegetables and fruits and a protein and you can create a kabob.
One key tip is to soak your kabob sticks in water for a few hours beforehand if they are wooden sticks. This is for two reasons; the main one is because it will keep the wooden sticks from scorching or catching fire while cooking. The second reason is the food slides on a little easier if the stick has been soaking in water for a while.
Oven Roasted Tropical Kabobs
Equipment
- cookie sheet
- cooling rack
- kabob sticks
Ingredients
- 1 large bell pepper chopped
- 1 large purple onion chopped
- 1½ cups pineapple chunks
- 2 large chicken breasts chopped
- 1/2 cup teriyaki sauce
- lime wedges
Instructions
- Place the cooling rack inside the cookie sheet, and spray with nonstick spray. It is important for the kabobs to no rest completely on the bottom of the sheet. Set aside. Begin preparing the kabobs by sliding on desired ingredients. I like to stager the protein and produce and space evenly. Place the finished kabobs side-by-side on the prepared cookie sheet. Repeat until all of the ingredients have been used, or there is no more space on the cookie sheet. Brush each kabob with teriyaki sauce. Place in a 400°F preheated oven for 15 minutes, then for the last 5 minutes set the oven to broil on high. Before broiling the kabobs, brush with remaining teriyaki sauce. Once kabobs have finished cooking, serve with rice and lime wedges. My coconut lime rice is a perfect pairing for this recipe.
Nutrition
If you are interested in the Coconut Lime Rice recipe, then click here. It really does pair well with the tropical kabobs.
What are some of your favorite ingredients for kabobs? Do you prefer a sweet or savory combination? Hope y’all are having an amazing week!
