This is one of my favorite chicken recipes EVER! I make this often in the Summer for guests. These kabobs taste amazing and look beautiful. The pineapple juice in the marinade makes the chicken so juicy…Mmmm! Enjoy!
|Marinade: soy sauce, pineapple juice, vegetable oil, brown sugar, garlic powder (I used garlic, garlic),
ginger, dry mustard.
|For the pineapple juice, I simply use the juice from a can of pineapple. But, for the pineapple in the kabobs- I use fresh pineapple. Call me crazy..but I can taste a big difference in canned vs. fresh pineapple!|
|Grate your ginger. You can find ginger root at your grocery store. It is typically by the fresh lettuce. Peel the skin off and simply grate it with a zester or your cheese grater. No biggie here.|
|This is what it will look like. DO NOT omit this if all possible-it really adds a kick to the marinade!|
|Put all those ingredients into a medium saucepan. Bring to a boil. Reduce heat and simmer for 15 mins. Take off of burner and let cool in the saucepan.|
|Cut up raw chicken (get rid of fat)|
|Place your cut chicken in a 9×13 pan and pour marinade over top|
|Cover and refrigerate for at least 3-4 hours or overnight.|
|Prep your veggies. I have fresh pineapple, red peppers, green peppers, cherry tomatoes, and onions.|
|When you are ready to “kabob” water your skewers so they don’t catch on fire on the grille.|
|And away we go! After I finish “kabobing” I sprinkle them with seasoned salt and freshly ground pepper. (I use Tastefully Simple Seasoned Salt-it is so good).|