Tropical Chicken Kabobs
Serving Size: 2
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 1/3 cup ketchup
- 1/3 cup brown sugar
- 2 tbsp. olive oil
- 2 tbsp. rice vinegar
- 1 tbsp. minced ginger
- 4 tsp. minced garlic
- 1/2 tsp. sesame oil
- 1 tsp Veggie Season’s Spicy Herb
- 2 lb boneless, skinless chicken breast, chopped into 1-1/2-inch cubes
- 3 cups cubed pineapple
- 2 large green peppers, diced into 1-1/2-inch pieces
- 1 red onion, diced into 1-1/2-inch pieces
Mix soy sauce, pineapple juice, ketchup, brown sugar, olive oil, rice vinegar, ginger, garlic, and sesame oil in a medium bowl. Place chicken in a one-gallon zip-top resealable bag and pour the marinade over the chicken.
Seal and refrigerate for 1 hour or overnight.
Meanwhile, soak 12 skewers in water for at least 30 minutes to prevent burning.
Thread bell pepper, red onion, pineapple, and chicken alternately 4-5 times per skewer.
Grill over medium heat for 5 minutes, turn and cook for another 5 minutes or until an internal temperature of 165°F has been reached.
Finish with a sprinkle of Veggie Season’s Spicy Herb & Cilantro on top!
Serve hot or cold and enjoy!