Pineapple Chicken Kebabs

Yield: 8 Kebabs

Ingredients

• Bounty and Full Pineapple Saffron Glaze

• 4 garlic cloves , minced

• 2 T Red Pepper Flakes

• 1 T Soy Sauce

• 1 T of Rotisserie Chicken seasoning

• 2 T of olive oil

• Salt and freshly ground black pepper

• 1 1/2 lb skinless, boneless chicken breast, chopped into cubes

• 3 cups of freshly chopped pineapple

• 1 Large green pepper chopped into 1 inch pieces

• 1 Large red pepper chopped into 1 inch pieces

• 1 Large red onion chopped into 1 inch pieces

Directions

1. In a small bowl mix together 1 cup of the pineapple saffron glaze, soy sauce, minced garlic, red pepper flakes.

2. Season your chicken with 1 T of Rotisserie Chicken seasoning. Place the chicken and 3/4 of marinade in a large Ziploc bag. Seal and let sit for at least 3 hours. Save the remaining marinade for later.

3. Preheat your grill. I used my charcoal grill. Toss and season your vegetables with olive oil, salt and pepper. Prepare your kebabs.

4. I used nonstick foil on my grill but you can also grill directly on your gates. Be sure to brush with olive oil.

5. Grill chicken about 4-5 minutes on each side. Your chicken should have an internal temperature of 165 degrees. You want to get a nice color on your chicken and vegetables. Serve warm.

Tips

• If using wooden skewers, make sure to soak them in cold water for at least 1 hour before using so they don’t burn while cooking.

• When cooking chicken, touching and feeling for firmness is another way to determine doneness without using a thermometer.

Happy Planning :),

Shanae