Spicy Pineapple Chicken Kabobs

By dragonfly27

Ingredients

• 1 pound package of Gold'n Plump All Natural Boneless Skinless Chicken Breast Portions
• 1 bag of mini orange, red and yellow peppers
• 1 onion
• 20 oz can pineapple chunks, pineapple juice reserved
• 1/4 cup pineapple juice
• 2 tablespoons soy sauce
• 3 tablespoons honey
• 2 tablespoons vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon ginger
• 1/4 teaspoon garlic powder
• 2 tablespoons olive oil
• 1/2 cup pineapple juice
• 2 tablespoons honey
• 1 tablespoon sriracha sauce
• 1 tablespoon olive oil
• 1 teaspoon soy sauce

Details

Servings 1
Adapted from thegunnysack.com

Preparation

Step 1

Instructions Pineapple Marinade:
Start by draining the juice from a 20 ounce can of pineapple chunks into a glass bowl. The pineapple juice will be used for both the marinade and the grilling sauce.
Mix together ¼ cup of the pineapple juice, soy sauce, honey, vinegar, sesame oil, ginger, garlic powder and olive oil.
Cut each piece of chicken into 6 pieces. Place all of the pieces in the marinade, cover and refrigerate for 4-8 hours. Pineapple Grilling Sauce:
In a small saucepan, mix together ½ cup of pineapple juice, honey, sriracha sauce, olive oil and soy sauce. Bring the mixture to a boil over medium high heat. Once it starts to boil, turn the heat down and simmer for 4-6 minutes. Remove from heat and set aside. Spicy Pineapple Chicken Kabobs:
Cut red, orange and yellow peppers into chunks. Slice an onion into chunks. Grab the drained pineapple chunks and the marinated chicken. Thread the ingredients onto 6 kabobs, alternating items, putting 6 pieces of chicken on each kabob. Don’t forget that wooden skewers need to be soaked for 30 minutes before using.
Heat the grill to medium-high heat. Brush the pineapple grilling sauce over the kabobs. Lightly oil the grill grates and then place the kabobs on the grill. Cook over medium-high heat, turning and brushing with pineapple grilling sauce often, for 12-15 minutes, until chicken is fully cooked.

Instructions