Ingredients
-
-
1 cup pineapple-orange juice, blend
-
2 tablespoons fresh parsley, snipped
-
2 tablespoons low-sodium worcestershire sauce
-
4 teaspoons light brown sugar, firmly packed
-
2 medium garlic cloves, minced
-
1/2 teaspoon salt
-
-
1 1/2 lbs boneless skinless chicken breasts, cut into 32 cubes approx
-
16 pineapple chunks (fresh or canned but in their own juice, drained)
-
2 medium red bell peppers, cut into 32 squares (or can use yellow or green)
-
16 grape tomatoes
-
-
2 medium zucchini, cut crosswise (rounds)
Instructions
- If using metal skewers, lightly spray eight skewers with non-stick spray. If using bamboo skewers, soak them for at least 10 minutes in cold water to keep them from burning on the grill.
- In a gallon sized zippered plastic bag, combine all of the marinade ingredients.
- Add the chicken, zucchini, and pineapple to the bag and turn to coat.
- Seal the bag and refrigerate for 1 hour, turning at least once.
- Meanwhile in a small bowl, whisk together the dipping sauce ingredients and set aside in the refrigerator if leaving out longer than 30 minutes.
- Spray the grill rack with non-stick spray and then preheat the gas grill to a medium high heat (sorry I don't know how that converts for charcoil grills).
- Remove the chicken, zucchini, and pineapple from marinade and discard marinade.
- Thread the ingredients on the skewers first with chicken, then red pepper, zucchini, pineapple, red pepper, chicken and tomato. Repeat for each of the 8 skewers.
- Grill 4-6 inches from the heat source for 7-10 minutes and then turn the kebabs and grill for another 7-10 minutes or until chicken is no longer pink and has reached an internal temp of 180°F.
- Serve the kebabs with the dipping sauce.