Bush’s® Chicken Kabobs with Citrus Rice and Beans

Grilled, skewered chicken chunks are served with a vibrant, fruity chilled rice and Garbanzo Bean mixture.

Looking for your Recipe Box?

Recipe Details

  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 8


  • 1 can (16 oz) BUSH'S® Garbanzo Beans, rinsed and drained
  • 3 lbs skinless chicken breasts
  • 1 1/2 cups fat free Italian salad dressing
  • 1 1/2 cups orange juice
  • 1 cup water
  • 1 tsp olive oil
  • 2 cups instant brown rice*
  • 1 cup canned diced pineapple in juice, drain juice and reserve
  • 1/2 cup green onion, chopped
  • 1/2 tsp grated orange zest
  • 1 tsp lemon juice
  • 2 cloves garlic, chopped
  • Paprika


  1. Cut chicken into 1-inch cubes; place in pie pan and top with Italian dressing. Put in refrigerator for 30-45 minutes.
  2. In saucepan, bring orange juice, water and olive oil to a boil. Add brown rice and mix together. Cover and simmer 10 minutes. Remove from heat.
  3. Transfer mixture to large bowl and stir in garbanzo beans, pineapple, green onion, and orange zest.
  4. In small bowl, whisk together lemon juice, garlic, paprika and 1/3 cup of reserved pineapple juice. Add to bean mixture and toss. Refrigerate three hours before serving.
  5. When ready to serve, put chicken on skewers and cook on grill, until there is no pink in the middle. Serve kebob warm with chilled brown rice.