Pineapple Apricot Chicken Skewers

The weather here in Utah is finally Summer weather and has put me in a grilling mood.  I have a few grilling recipes coming for ya and today is one of them.  Today’s recipe is one that I adapted from one I found on Our Family Treat.  You will be wanting to watch for pineapple apricot preserves to go on sale so you can stock up on some just for this recipe.

Let me just say delish!  The outside of the chicken, is sweet, sticky, crisp, and caramelized with a tender inside.  Now I started this late and only marinated it for a couple of hours, but it would probably have been even better if it had sat in the marinade all day!

You also get a sneak peak on tomorrows post with the picture.  I’ll be sharing the recipe for the broccoli  that you see sitting next to the skewers on Saturday.  It is my new favorite way to serve up broccoli.  Simple and yummy!

Pineapple Apricot Chicken Skewers

  • 32 oz jar of pineapple apricot preserves
  • 1 tablespoon yellow mustard
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 teaspoon garlic powder
  • salt and pepper
  • 4 chicken breasts, cubed (You could ad as many as 6 breasts)
  • 8-10 bamboo skewers
  1. Combine the ingredients in a gallon zip lock bag except chicken.  Mix well.
  2. Add chicken, mix in and marinate from 2 hours to all day. The longer the better.
  3. Soak the skewers for 10 minutes or more before grilling.
  4. Add the chicken to the skewers, grill over medium and enjoy! Makes 8 – 10 skewers (4-5 servings)

9 comments on “Pineapple Apricot Chicken Skewers

  • can not wait to try these. I use apricot and peach jam a lot . They make good dipping sauces.

  • Love this! The second time I made it, I set some of the marinade aside before adding the chicken to the bag. I used the reserved marinade to top the chicken when serving. SO good!!

  • My husband made these for dinner tonight, and they were delicious!

  • This jumped right out at me! I had some pineapple jam in the cupboard (maybe only 8 oz). Added a little ginger, and about a tablespoon each of soy sauce and rice wine vinegar. Looking forward to tasting it tonight!

  • This looks so good. I cannot wait to try it out. Thanks for being so willing to share your recipes.

  • Laura,
    I just happened to find your blog and want you to know how excited I am for this recipe. I’ve had a couple of posts about my huge apricot tree and the dilemma in trying to get rid of/use all the apricots. I have bottles of apricot pineapple jam! Thanks for the recipe!
    p.s. If you want apricots this summer, I’m your go-to person!

  • Mmm, these look so yummy. I canned lots of apricots a couple of years ago and am still trying to use them up. I think this will be the perfect recipe! Thanks for posting.

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