**This recipe was featured as part of our 2020 Virtual New Release Wine & Food Pairings.**

Suggested Wines

  • Late Harvest Vignoles 2019

The Vignoles grape has a distinct Pineapple/tropical fruit character, so pineapple juice is used in the marinade, and chunks of pineapple are included in the skewer mix. The soy sauce and ginger add a complexity that pairs well with the fruitiness of the wine, and the sweet & sour sauce compliments the high acidity (sour) and the residual sweetness of a Late Harvest wine.


  • 1¾ lb Chicken breast cut into 1½” cubes (For vegetarian, use 1 Lb medium Portabella mushrooms, cut in half)
  • 20 oz can of pineapple chunks*, drained and juice reserved (=½ cup juice)
  • 1½ red pepper cut into 1½” pieces
  • 1 large onion, halved, layers separated, and cut into 1½” pieces


  • ½ cup canned pineapple juice
  • ½ cup balsamic wine vinegar
  • ½ cup brown sugar
  • 1 Tbsp soy sauce
  • ½ tsp granulated garlic
  • ¼ tsp ginger powder
  • ¼ tsp red pepper flakes


  • 1½ Tbsp olive oil
  • 2 tsp corn starch
  • 12 skewers (If using wooden skewers, soak in water for 30 minutes)


  • Mix the marinade components. Makes 1-2/3 to 1¾ cups.
  • Add ¼ cup of marinade to a plastic bag, add the olive oil, and mix thoroughly. Add the chicken (& mushrooms, if used), mix well, and refrigerate 2-4 hours.
  • Put the vegetables in a bowl and add 2 Tbsp marinade to the vegetables. Toss to coat, cover, and refrigerate.
  • Add remaining marinade to small saucepan and whisk in 2 tsp corn starch. Bring to a boil while stirring and cook until slightly thickened (5 min). Remove from heat, cover, and allow to cool. The sauce will continue to thicken as it stands and cools.
  • Drain marinade from the chicken and discard. Thread chicken, pepper, and onion onto skewers. Typical skewer = 4 pieces each item. Recipe makes 12 skewers.
  • Set the oven to convection bake and preheat to 500°F. Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the chicken kabobs in a single layer and bake for about 20 minutes. Alternately, broil for 10-15 minutes, turning every 5 minutes. Pieces should be lightly singed on outside edges.
  • Drizzle cooked chicken with thickened marinade glaze.

*Note: DO NOT USE fresh pineapple juice as it contains the enzyme bromelain which will leave your chicken mushy. In CANNED pineapple, however, the bromelain is denatured by the heat during pasteurization, so the juice will infuse your chicken with flavor without becoming mushy.