Hawaiian Chicken and Pineapple Kabobs Recipe

I’m so happy that the warmer weather is here and that we can use our barbecue grill more consistently to make lunch and dinner. We love using our grill during this time of the year, because it saves on our energy bill and doesn’t heat up the kitchen during the summertime.

One of my husband’s favorite recipes is this one for kabobs! It’s really easy to prepare and it’s a great way to use chicken! If you want to make them really colorful, purchase green, red and orange bell peppers and mix up your colors on the skewer to add some flair. If you’re planning a large dinner party, you can make them up ahead of time, refrigerate them and then just reheat them on the grill to save some time.

Hawaiian Chicken and Pineapple Kabobs Recipe

3 Tbsp. soy sauce
3 Tbsp. brown sugar
2 Tbsp. sherry
1 Tbsp. olive oil
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
dash of sea salt
8 skinless, boneless chicken breast halves – cut into 2″ pieces
1 – 20 ounce can pineapple chunks, drained
bell pepper, chopped into pieces

In a marinading dish, combine together the soy sauce, brown sugar, sherry, olive oil, ground ginger, garlic powder, ground black pepper and the sea salt.

Chop up your chicken and bell pepper into bite-size pieces. Add the chicken, bell pepper and pineapple chunks into your prepared marinade. Cover and refrigerate for 4 hours.

Preheat grill until it’s nice and hot. Lightly oil the grate. Thread the marinaded chicken pieces, chopped bell pepper and pineapple chunks onto skewers. Place kabobs onto a hot grill and grill for 15 to 20 minutes or until the chicken is done.

Remove and let sit for 3-4 minutes before serving. Refrigerate all leftovers.

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