Chicken Pineapple Kabobs with Agave Pineapple Marinade & Finishing Sauce

By TrayH

This multi-use sauce is perfect as a marinade and a finishing sauce for your favorite grilled dishes.

Ingredients

• ~For the Marinade:
• 1/2 cup C&H® Organic Amber Agave Nectar
• 6 oz. pineapple juice
• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce
• 1 tablespoon apple cider vinegar
• 3 cloves garlic, crushed
• 1 scallion, finely chopped
• ~For the Chicken Pineapple Kebabs:
• 2 lbs. chicken breast, cut into chunks
• 1/2 fresh pineapple, cut into chunks
• 1 each, red and green bell peppers, sliced into 8 sections
• 1 red onion, quartered and separated
• 6 to 8 metal skewers
• ~For the Finishing Sauce;
• 1 teaspoon cornstarch
• 1 cup reserved marinade
• 2 tablespoons C&H® Organic Amber Agave Nectar

Preparation

Step 1

~For the Marinade:

* Place all ingredients in an airtight container.

* Shake well to combine.

* Makes 2 cups; use 1 cup for marinade, and reserve 1 cup for finishing sauce.

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~For the Chicken Pineapple Kebabs:

* Marinate chicken, pineapple and vegetables for 2 hours or overnight.

* Assemble kebabs on skewers by alternating ingredients.

* Grill, uncovered, over medium heat 6 to 8 minutes each side, or until chicken reaches an internal temperature of 160°F.

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~For the Finishing Sauce:

* In a small sauce pan, whisk cornstarch and reserved marinade.

* Bring to a boil, then simmer 5 to 7 minutes.

* Add agave nectar; mix well.

* Makes about 1/2 cup. Serve finishing sauce with kebabs.