Ingredients

The following ingredients have 4 Servings
  • 4 8 oz boneless skinless chicken breasts cut into 1 inch chunks
  • Marinade:
  • 1 8 oz can pineapple juice
  • 1/3 cup teriyaki sauce
  • 2 Tbsp olive oil
  • 1/4 cup chopped cilantro
  • 1/4 cup minced red onion/shallots
  • 2 Tbsp brown sugar
  • 3 large garlic cloves (minced)
  • 1 tsp minced ginger or 1/2 tsp ground ginger
  • Kabobs:
  • 1 large green pepper cut into 1 inch pieces
  • 1 large red onion cut into quarters
  • 1 1/2 cups fresh pineapple cut into 1/2-3/4 inch chunks
  • 6 bamboo skewers that have been soaked in water or metal skewers
  • salt & black pepper to taste
  • Glaze: (Slightly warmed)
  • 1 10 oz jar red pepper jelly
  • 1/2 cup pineapple juice

Instruction

  • To prepare the marinade: Whisk together the marinade ingredients. Pour into a large plastic storage bag. Add the chicken chinks and place into the fridge to marinate for at least 4 hours, preferably overnight.
  • To prepare the kabobs: Remove the chicken from the marinade. Thread onto skewers alternating the peppers, chicken, pineapple and onion chunks onto the skewers. Season everything lightly with salt and pepper.
  • To grill: Oil grill grates and preheat grill to medium-high heat. Cook the kabobs rotating as needed so they will cook evenly. About 2-3 minutes on all sides. The kabobs should char, but, not burn.
  • In the last 2 minutes of grilling, reduce the grill temperature to medium and begin to baste the kabobs with the spicy pineapple glaze until lightly charred
  • Serve over rice pilaf.