Makes 6 Kabobs. Quick, easy & tasty.
1 lb. chicken breasts (cut into bite size pieces)
½ fresh pineapple, cut into 1-inch pieces
small red bell pepper, cut into 1-1/2 inch pieces
small green bell pepper, cut into 1-1/2 inch pieces
1 small-medium onion, cut in to chunks
1-1/2 Tbls. olive oil
¾ t. cornstarch
2 c. cooked rice, for serving (we like Basmati)
2 Tbls. pineapple juice
¼ c. red wine vinegar
6 Tbls. white sugar
1-1/2 Tbls. ketchup
1-1/2 t. low sodium soy sauce
½ t. salt
¼ t. garlic powder
1/8 t. ground ginger powder
1/8 to 1/4 t. red pepper flakes
If using wooden skewers, soak for at least 30 minutes in water before grilling.
In a medium bowl, whisk marinade/glaze ingredients together. Add 2 Tbls. to a quart-size zip lock bad, along with chicken and 1-1/2 Tbls. olive oil. Marinate for 1-4 hours. Refrigerate remaining Glaze separately.
When ready to cook, drain marinade from chicken and thread skewers with chicken, onions, peppers and pineapple. (You’ll need 4 pieces of chicken, 3 green pepper pieces, 3 red pepper pieces, 3 pineapple chunks and 3 onions chunks for each sewer).
GRILL: Generously grease grill and heat to medium-high heat. Grill kabobs for approximately 8-10 minutes, rotating every couple minutes until nicely browned, slightly charred on each side and chicken is cooked through. Brush kabobs with Sweet & Tangy Glaze.
OVEN BROIL: Line a baking sheet with foil and lightly spray with nonstick cooking spray. Add the kabobs in a single layer and broil, turning every 5 minutes until cooked through, about 10-15 minutes. Brush kabobs with Sweet & Tangy Glaze.
Serve with rice.