There is much to be said about meat on a stick. No, I am not referring to corn dogs. Corn dogs may be tasty from time to time but they do not compare to skewered steak, chicken, or shrimp grilled to perfection along with some veggies. These Hawaiian chicken kabobs are perfect and the combination of the grilled chicken along with tangy pineapple are out to this world.
Ingredients
- 3 skinless chicken breasts, cut into 1-inch chunks
- ½ cup chicken broth
- 3 tablespoons orange marmalade
- 1 cup soy sauce
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 12 skewers (if wooden, soak in water for 20 minutes)
- 1 purple onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- ½ fresh pineapple, cut into 1-inch pieces
- Olive oil
- 1 tablespoon fresh cilantro, chopped
Directions
- In a gallon freezer bag, add the chicken breasts. In a small bowl, mix the chicken broth, orange marmalade, soy sauce, ginger and garlic powder. Pour into the freezer bag with the chicken. Marinade in the fridge for 2-4 hours.
- Prepare a grill to medium high heat. Thread the chicken pieces alternating with the onion, red bell pepper and pineapple. Brush the grill lightly with olive oil and place the skewers on the grill. Cook turning occasionally until the chicken is cooked through, about 8-10 minutes.
- Sprinkle with cilantro and serve with rice or noodles if desired.
Recipe source: Foodie Crush
Photo source: Cooking Classy
