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Ingredients
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1/4 cup canola oil
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2 tablespoons vinegar
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1 (8 ounce) can crushed pineapple
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1 cup ketchup
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2 tablespoons soy sauce
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1 teaspoon ginger
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1/2 teaspoon ground mustard
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2 tablespoons parsley, minced
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2 tablespoons brown sugar
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1/2 teaspoon salt
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1 1/2 teaspoons pepper
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1 tablespoon lemon juice
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6 boneless skinless chicken breasts
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4 medium zucchini
Instructions
- Combine all of the marinade ingredients together, mixing well.
- Cube the chicken into 1 inch pieces.
- Chop the zucchini into 1 inch pieces.
- Chop the red peppers into 1 inch pieces.
- Cut the white onions into quarters.
- Spray skewers (I use metal) with cooking spray.
- Alternate the chicken and veggies onto the skewers. *Make sure you don't crowd them together or else the chicken may not cook evenly*.
- Lay the finished skewers into a shallow baking dish (9 x 13 should work).
- Pour the marinade over the kabobs.
- Cover and refrigerate overnight.
- Spray cool grill with cooking spray, to prevent sticking.
- Preheat the grill (low to medium) and put the kabobs on, when heated up.
- Brush with marinade and cook, flipping occasionally, until browned and the juices of the chicken run clear - approximately 15-30 minutes, depending on the heat of your grill.
- *Be careful to not over-cook the chicken or else it will be dry. Also, make sure you grill the kabobs for a few minutes after your last application of the marinade. Discard unused marinade.*.
- Enjoy!