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Hawaiian Chicken Kabobs
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Prep Time:
40 minutes
Total Time:
1 hour
Grill these flavorful Hawaiian veggie skewers for a family favorite meal.
Ingredients:
  • 1/4 cup orange juice
  • 2 tablespoons low-sodium tamari soy sauce
  • 1 1/2 teaspoons grated gingerroot
  • 1 garlic clove, finely chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 24 (1-inch squares) red onion (about 1/2 of a medium onion)
  • 24 grape tomatoes (about 1 pint)
  • 24 (1-inch) squares yellow bell pepper (from about 2 small bell peppers)
  • 24 (1-inch) cubes fresh pineapple (about 2 cups)
  • 1 package (15 oz) boneless skinless chicken breast, cut into 24 (1-inch) cubes
Instructions:
  • Submerge a dozen 8-inch bamboo skewers in water to soften.
  • Preheat the gas or charcoal grill.
  • In a 1-quart saucepan, gently simmer glaze ingredients over medium heat until reduced by half, approximately 15 minutes. Remove from heat.
  • Combine olive oil and salt in a large bowl, then toss in the onion, tomatoes, bell peppers, and pineapple until coated. Set aside on a plate. Toss the chicken in the same bowl with the olive oil to coat.
  • Thread the skewers with a colorful array of tomato, chicken, bell pepper, pineapple, and onion, repeating the pattern.
  • Grill the kabobs over medium heat, covering the grill for 13 to 15 minutes, turning once, until the chicken is cooked through. Brush generously with glaze and serve right away.

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