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Grilled Kiwi-Chicken Kabobs with Honey-Chipotle Glaze

When guests bite into these juicy grilled kabobs, their eyes always widen with satisfaction. Our four kids are crazy about the spicy-sweet sauce. —Joni Hilton, Rocklin, California
  • Total Time
    Prep: 20 min. + marinating Grill: 10 min.
  • Makes
    8 kabobs


  • 6 garlic cloves, minced
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 8 medium kiwifruit, peeled and halved
  • 3 tablespoons honey
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • Lime juice, optional
  • Hot cooked rice, optional


  • Combine garlic, lime juice, oil and salt. Add chicken and kiwi; turn to coat. Refrigerate, covered, up to 30 minutes.
  • Mix honey and chipotle peppers. Drain chicken and kiwi, discarding marinade. On 8 metal or soaked wooden skewers, alternately thread chicken and kiwi.
  • Grill, covered, on an oiled rack over medium heat, turning occasionally, until juices run clear, 10-12 minutes. During last 4 minutes, baste frequently with honey-chipotle mixture.
  • Serve with fresh lime juice and rice if desired.

Test Kitchen Tips
  • An enzyme in kiwi fruit breaks down meat proteins so you'll find this chicken to be very tender. However, too much of a good thing can destroy your chicken, so stick to 30 minutes or less.
  • You won't believe how easy it is to peel a kiwi with our step-by-step how-to.
  • Nutrition Facts
    2 kabobs: 284 calories, 5g fat (1g saturated fat), 63mg cholesterol, 380mg sodium, 37g carbohydrate (27g sugars, 5g fiber), 25g protein.