Pineapple Veggie Chicken Kabobs
Jake And Maggie helping cook and celebrate Memorial Day with us!
By the look on Maggie’s face, she doesn’t look like she is having fun but this is the look I get when I tell her no when she wants something. She wanted raw chicken and I said no! :-). You don’t want to give your pup onions nor do you want to give them raw chicken especially with a marinade on it!
Jake just likes laying on the side porch and watching everyone. Their bows and ties are from www.pamperedpooches.co. Use code “2labs” at checkout for 10% off your order. v
Pineapple Veggie Chicken Kabobs
Ingredients
For the kabobs
- 4 large chicken breasts, cut into strips and then chunks
- 1 fresh pineapple, cut into chunks
- 3 large red bell peppers, cut into chunks
- 2 yellow squash, cut into chunks
- 1 large red onion, cut into chunks
For the marindade
- 1/3 cup soy sauce (reduce sodium if you are worried about salt)
- 1 can pineapple (for juice)
- 1/3 cup ketchup
- 1/3 cup brown sugar, packed down (I used light brown sugar)
- 2 tbsps olive oil
- 2 tbsps sesame oil
- 1 tbsp water
- 1 tbsp cornstarch
- pinch of salt and pepper
- 3 tbsps minced garlic (fresh)
Instructions
- Cut chicken into strips and then into chunks
- Mince garlic
- Add garlic, soy sauce, pineapple juice, ketchup, brown sugar, olive oil, sesame oil, water, cornstarch, salt and pepper to chicken and let marinate. Refrigerate for 1 hour.
- Using metal skewers, layer your chicken, pineapple cubes, and veggies
- Cook on grill at medium heat until chicken is tender and veggies are crispy
- Keep basting while cooking
Notes
I love hearing from all of you and do my best to respond to each and every one of you. I always enjoy your comments, feedback, and suggestions so keep them coming! If I’ve posted a recipe (for our human and our furry friends) and you try it, don’t forget to tag me on Instagram @twoadorablelabs and use #twoadorablelabs.
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