Ingredients

The following ingredients have 5 Servings
  • 1/4 cup tomato paste
  • 2 tablespoons dark molasses
  • 2 tablespoons honey
  • 1/3 cup soy sauce (low-sodium)
  • 1/4 cup pineapple juice
  • 2 tablespoons rice vinegar
  • 4 garlic cloves (minced)
  • 1 tablespoon ginger (fresh, minced)
  • 1 tablespoon sesame oil
  • 1/2 cup water (cool)
  • 1/4 teaspoon crushed red pepper flakes
  • 2 pounds boneless and skinless chicken breasts (cut into large cubes)
  • 3 cups pineapple (fresh, cut into large cubes)
  • 2 green peppers (large, cut into large cubes)
  • 1 red onion (large, cut into large cubes)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt

Instruction

  • In a large mixing bowl, combine tomato paste, molasses, honey, soy sauce, pineapple juice, vinegar, garlic, ginger, oil, water, and red pepper. Whisk well.
  • Place cut chicken into an airtight container. Reserve 1/2 cup of the sauce and pour the remainder over the chicken. Cover and refrigerate for 1 hour.
  • Remove chicken from refrigerator and being skewering the kebobs. Place one piece of chicken onto the kebab, leave about 1/2 inch of skewer showing at the end. Follow chicken with pineapple, green pepper, and red onion. Repeat until the skewer is full, again leaving about 1/2 inch of skewer showing on the second end. Repeat the process on the remaining skewers.
  • Preheat grill to medium-high heat. Drizzle prepared skewers with olive oil and salt. Place on grill and cook for about 5 minutes then brush along tops with 1/4 cup of the reserved sauce. Turn over skewers and brush with more sauce and grill about 4 minutes longer, or until chicken is firm and reaches 165 degrees on a meat thermometer. Serve hot with brown rice or quinoa.