Ingredients
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chicken, cut into 16 1 inch pieces
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2 zucchini, cut into 1 inch rounds (16 pieces)
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16 pineapple chunks
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4 ears corn, cut into 16 round pieces
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1/4 cup olive oil
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1 cup pineapple juice
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1/4 cup soy sauce
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1/8 cup brown sugar
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1 teaspoon Worcestershire sauce
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3 garlic cloves, minced
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2 slices ginger, minced
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1/4 cup cilantro, chopped
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2 scallions, sliced
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2 red peppers, cut into 16 square pieces
Instructions
- Alternate on each of 8 skewers 2 of each chicken, zucchini, peppers, pineapple, and corn.
- Place in a shallow container.
- Mix all of marinade ingredients together and pour over kebabs.
- Refrigerate for 1 hour.
- Remove from marinade and heat marinade simmer 5 minutes.
- Grill kebabs for about 15 minutes turning and basting every 5 minutes till chicken is browned.
- Serve with extra marinade.