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
The second time I made this recipe, I doubled the marinade and used it to baste the skewers while they cooked.
Love the marinade? Make a bowl of veggies (your favorites), add this marinade, lay on a piece of aluminum foil and grill over medium heat until the edges start to get crispy. Serve with a side of rice and shrimp!