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Ingredients
- Marinade:
- 4 or 5 boneless, skinless chicken tenders or 2 chicken breats
- 5 cups of cubed pineapple
- 1 small red onion
- 1 medium orange pepper
- 1/4 cup low sodium soy sauce
- 2 Tbsp. lemon juice
- 2 Tbsp. rice vinegar
- 1/4 cup brown sugar
- 1 Tbsp. honey
- 1 tsp. fresh minced ginger
- 2 cloves garlic, minced
- 2 tsp. corn starch & 2 tsp. water, mixed together
- 1 jalapeno
Preparation
Step 1
Cut chicken into bite size pieces.
Prepare marinade, add all marinade ingredients into s small saucepan over medium heat. Bring to a boil, stirring constantly and boil for 1 minute. The sauce should be thick to coat the back of spoon.
Pour 1/4 cup f the marinade over the raw chicken. Cover and refrigerate for at least 30 minutes. Keep the remaining marinade for glazing.
Prepare pineapple, peppers and onion into bite size pieces.
Prepare grill.
Skewer chicken, pineapple and veggies onto bamboo skewers. Use 2-3 pieces of chicken per kabob.
Grill kabobs, brushing with remaining marinade..