Tropical Island Kebabs

Tropical Island Kebabs

This is basic Shish Kebab ingredients that I grew up with on the skewer with all new flavors in the marinade. This version will provide a tropical flavor profile to the dish. 

Ingredients For the Marinade

2 Tbsp Sex on the Beach Balsamic Vinegar
2 Tbsp Thai Chili Olive Oil
½ tsp Chili Lime Salt
½ juice of a fresh lime

Ingredients For the Kebabs

1-1/2 lbs boneless chicken breasts or protein of choice chopped into fair sized chunks
1 red onion chopped into wedges
1 can chunk pineapple, reserve juice
2 bell peppers, any color, cut into wedges
10 mushrooms
1 zucchini cut into chunks
Garlic Himalayan Salt


Have fun with the veggies. Anything goes!  You could also use mango fruit in lieu of or in addition to the pineapple.


In a bowl, add the cut chicken and season with the Chili Lime Salt. Mix well to evenly distribute the salt. Add the balsamic, olive oil, and lime juice, mixing thoroughly. Set aside for for several hours to allow the flavors to infuse into the meat.

Before prepping the kebabs, if you use wooden skewers, be sure to soak them for about 30 minutes in water to avoid burning them on the grill.

Assemble the ingredients on skewers by alternating meat with veggies and fruits.

Sprinkle a pinch of Garlic Salt on the skewers.

On a preheated grill, cook the kababs at 350-400’, turning every few minutes to avoid burning them. Cook until veggies are soft and chicken is fully cooked, around 15 – 18 minutes.

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