Garlic Chicken Kebobs & Grilled Pineapple Pico de Gallo Recipe

  • Yield:

    4 servings

  • Total Time:

    4 hours 40 minutes

  • Prep Time:

    4 hours to marinate

  • Cook Time:

    40 mins


  • 2 pounds of boneless, skinless chicken thighs, cut into cubes
For the mojo (garlic sauce):
  • ⅓ cup of Mazola® Corn Oil
  • 10 garlic cloves
  • ½ an onion
  • Juice of 4 sour oranges
  • Juice of 1 lime
  • 1 tablespoon of salt
  • Pepper to taste
  • 1½ tablespoons of dried oregano
  • 2 teaspoons of cumin
  • ½ cup of cilantro
For the pico de gallo:
  • 3 plum tomatoes, diced
  • 4 large slices of pineapple
  • 2–3 tablespoons of Mazola® Corn Oil
  • 1 cup of chopped cilantro
  • ½ red onion, diced
  • ½ a jalapeno, finely chopped


For the mojo (garlic sauce):
  1. Step 1) Place all your mojo ingredients in a blender and blend on high for 2–3 minutes.
  2. Step 2) Add your cubed chicken thighs and mojo to a bowl, mixing together so every piece of chicken is well coated. Cover and refrigerate for at least 2 hours.
  3. Step 3) Thread the chicken onto the skewers, making sure that the chicken is packed snugly but not too tightly.
  4. Step 4) Set your grill to medium-high heat and place your chicken pinchos (or kebobs) on the grill. Grill for 15–20 minutes. Turn every few minutes to cook each side.
For the pico de gallo:
  1. Step 1) Brush your pineapple on both sides with Mazola® Corn Oil and place on the grill for 3–5 minutes, on each side. Take off the grill and dice it into 1-inch cubes.
  2. Step 2) Add all your pico de gallo ingredients into a bowl and mix. Serve with the chicken pinchos.

Recipe by Monica Leon of @mikabites

Enjoy these delicious Garlic Chicken Kebobs with a twist that's just right for summer! Monica’s recipe features a tangy and sweet pineapple pico de gallo that goes perfectly with the juicy marinated chicken.