Ingredients

The following ingredients have 7 Servings
  • 1/3 cup chicken broth
  • 1/3 cup soy sauce
  • 2 green onions, chopped
  • 3 tablespoons apricot preserves
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh ginger root
  • 1/2 teaspoon hot pepper sauce
  • 1 tablespoon sesame seeds, toasted, divided
  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 medium yellow bell pepper, cut into 1-inch pieces
  • 1 medium green bell pepper, cut into 1 inch pieces
  • 1 medium red onion, cut into 1-inch pieces
  • 1 fresh pineapple, peeled, cored and cut into 1-inch pieces

Instruction

  • In a large bowl, combine the broth, soy sauce, onions, preserves, oil, garlic, ginger, hot pepper sauce and 1-teaspoon sesame seeds.
  • Pour 1/3 cup into another bowl for basting; cover and refrigerate.
  • Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours or overnight, turning occasionally. Drain and discard marinade from chicken.
  • On metal or soaked wooden skewers, thread chicken, peppers, onion and pineapple.
  • Grill, uncovered, over medium heat for 6 minutes, basting with reserved marinade.
  • Grill 5-10 minutes longer or until meat juices run clear, turning and basting frequently.
  • Sprinkle with remaining sesame seeds and serve.