Ingredients: |
Ingredients: 4 Large or 6 medium boneless chicken breasts 1 bag of mini orange, red and yellow peppers 1 onion 20 oz can pineapple chunks, pineapple juice reserved
Pineapple Marinade: ¼ cup pineapple juice 2 tablespoons soy sauce 3 tablespoons honey 2 tablespoons vinegar 1 teaspoon sesame oil ¼ teaspoon ginger ¼ teaspoon garlic powder 2 tablespoons olive oil
Pineapple Grilling Sauce: ½ cup pineapple juice 2 tablespoons honey 1 tablespoon sriracha sauce 1 tablespoon olive oil 1 teaspoon soy sauce
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Directions: |
Directions: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. |