Grilled Chicken and Fruit Kabobs

The sweetness of grilled bananas and pineapple complement the tart plums. This combination is surprisingly delicious with grilled chicken. Serve with a side of rice and a green salad.



1/4 cup lemon juice

1/8 cup Dijon mustard

1 tablespoon fresh ginger, chopped

2 whole chicken breasts, skinned, boned and halved, and cut into pieces

3 fresh plums, quartered

2 bananas, each cut into 4 chunks

2 cups fresh pineapple chunks

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


8 wooden skewers soaked in water for 30 minutes
In a small bowl whisk together honey, lemon juice, mustard and ginger. Add chicken pieces. Toss. Let marinate for 15 minutes.
Using two skewers for each kabob makes turning them on the grill a snap. Thread chicken, plums, bananas and pineapple alternating meat and fruit on the soaked skewers. Brush with remaining sauce from marinade.
Grill 5 minutes. Turn, brush with marinade and grill another 5 minutes. Check chicken. If not done continue basting and grilling until no longer pink inside. (Can also be done in broiler)
Serves: 4