Sweet and Sour Chicken Kabobs

By srumbel

These chicken kabobs are great for a fast weeknight dinner or your neighborhood cookout this weekend. You only need a few minutes to prep the ingredients, then let everything hang out in the fridge until you're ready to grill.
from cookingwithpaula.com

Ingredients

• 2 1/2 pounds boneless skinless chicken breasts, cut into 2-inch pieces
• 2 red bell peppers, cut into 2-inch pieces
• 2 green bell peppers, cut into 2-inch pieces
• 1 large red onion, cut into 2-inch pieces
• 1/2 cup vegetable oil
• 1/4 cup soy sauce
• 1/3 cup honey
• 3 tablespoons sesame oil
• 2 tablespoons minced fresh ginger
• 3 cloves garlic, minced
• 1 teaspoon crushed red pepper
• 1 pineapple, peeled, cored, and cut into 2-inch pieces

Preparation

Step 1

In a large heavy-duty resealable plastic bag, combine chicken and next 10 ingredients; seal bag, tossing gently to coat. Refrigerate for up to 4 hours.
Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
Remove chicken and vegetables from bag, discarding marinade. Thread chicken, vegetables, and pineapple onto metal skewers. Grill, covered with grill lid, turning occasionally, for 8 to 10 minutes or until vegetables are tender and chicken is done.


Note: If you'd rather use wooden skewers, be sure to soak them in water for at least 30 minutes before threading so they don't burn on the grill.

Makes 8 to 10 servings