[title subtitle=”RECIPE adapted allrecipes.com
IMAGE partyforks/Shutterstock”][/title]
INGREDIENTS
for the marinade
1/3 cup ketchup
1 teaspoon honey
1/3 cup packed dark brown sugar
1/3 cup soy sauce, low-sodium
¼ cup canned pineapple juice
4 Tablespoons olive oil, divided, plus more for brushing grill
1 ½ Tablespoons rice vinegar
4 garlic cloves, minced (about 4 teaspoons)
¼ teaspoon ground ginger
½ teaspoon sesame oil
salt and pepper to taste
1 Tablespoon of cornstarch (to thicken the sauce, only if desired)
For the kabobs
1 ¾ lbs. boneless, skinless chicken breast, cubed
3 ½ cups fresh pineapple, cubed
1 medium green pepper, cut to 1 ¼-inch pieces
1 medium red pepper, cut to 1 ¼-inch pieces
1 large red onion, cut to 1 ¼-inch pieces
METHOD
In a large bowl, combine ketchup, brown sugar, honey, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ground ginger, and sesame oil. Add cornstarch, pepper and salt if desired.
Place cubed chicken in a gallon size Ziplock. Save ½ cup of the marinade in the fridge and pour the rest over the chicken. Place sealed bag in fridge for at least one hour. Soak skewers if using wooden ones.
Preheat your grill to 400°F. Drizzle 2 Tablespoons olive oil over red onion, peppers and pineapple and stir to coat. Season veggies with salt and pepper, then thread red onion, peppers (I alternate the colors), pineapple, and chicken cubes onto skewers until all the chicken is used.
Brush your grill grates with olive oil and place skewers on grill. Cook for 5 minutes, then brush the tops with about a ¼ cup of the marinade. Flip them over and brush with the remaining ¼ cup of marinade.
Cook for 4-5 minutes longer and ensure chicken is cooked through. Serve warm – rice makes a delicious side dish!
TIPS
- Soak wooden skewers in cold water for at least one hour prior to using so they do not burn while cooking. Metal skewers are readily available at most local retail stores.
- For best results, only use fresh pineapple! The flavor is not the same and the cubes are not large enough.
- Prepare extra marinade and serve as an appetizer with a variety of fresh veggie slices – carrots, celery, peppers, etc.
