Polynesian Chicken Kabobs

By mamacasma

Marinating the chicken overnight frees up your kitchen and your time until just before serving. It also infuses the chicken with a hint of sweetness and a rich Dijon-style mustard flavor.

Ingredients

• 1/4 cup soy sauce
• 2 Tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger or 1/8 teaspoon ground ginger
• 1/8 teaspoon dry mustard
• 1 pound boneless, skinless chicken breasts or thighs
• 1 medium green sweet pepper
• 1 medium red sweet pepper
• 1 cup fresh pineapple chunks or one 8-ounce can pineapple chunks, drained
• Hot cooked rice (optional)
• Green onion brushes (optional)

Preparation

Step 1

1.
For marinade, combine soy sauce, lemon juice, garlic, ginger, and mustard. Cut chicken into 1-inch pieces; place in plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill for 2 to 24 hours, turning chicken occasionally.
2.
Remove chicken from bag, reserving marinade. Cut green and red peppers into 1-inch pieces. On six 12-inch metal skewers alternately thread chicken, pineapple, green pepper, and red pepper. Grill on uncovered grill directly over medium coals for 5 minutes. Brush with marinade; turn skewers and grill for 7 to 9 minutes more or until chicken is tender and no longer pink. Serve over hot cooked rice and garnish with green onion brushes, if desired. Makes 6 servings.

To grill by indirect heat
Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place skewers on grill over drip pan. Cover and grill for 16 to 18 minutes or until chicken is tender and no longer pink, brushing occasionally with marinade up to the last 5 minutes of grilling.