Chicken Pineapple Kabobs

Chicken Pineapple Kabobs

Marinade

1/3 cup soy sauce

juice from 1 lemon (a lime may be substituted)

1 tablespoon ginger garlic paste (available in the international section of most chain grocery stores)(if you can't find this product then simply mince 1/2 tablespoon garlic & grate 1/2 tablespoon fresh ginger)

1 tablespoon honey

1/4 teaspoon ground hot chile pepper or cayenne pepper (if you enjoy spicy food then add 1/2 teaspoon or more - to taste)

Stir all ingredients together in a large stainless steel or glass bowl.

Kabob

2 cups - (raw) chicken breast cut into large chunks (see above picture in the bowl on the right)

1 large vidalia onion (cut into large chunks)

1 green bell pepper (cut into large chunks)

1 red bell pepper (cut into large chunks)

1 package small mushrooms (washed)

1 pineapple (fresh & cut into large triangle chunks) Do NOT marinate the pineapple

6 metal or bamboo skewers (if using bamboo - soak the skewers in water for 20 minutes before assembling to prevent scorching)

Place the first 5 ingredients in the marinade and soak for at least a half an hour (I always soak any meat in a different bowl than the vegetables for optimum food safety). 

Then assemble making sure there is a little bit of everything on each skewer (don't forget the pineapple!).  Place each assembled Kabob in a baking dish.

Assembled kabobs - I throw any extra vegetables in the bottom of the pyrex baking dish

Bake in preheated 425 degree (F) oven for 25 - 30 minutes or until chicken is done (time difference depends on the size of the chicken chunks). 

NOTE:  These Kabobs can also be cooked on the grill, although I think they are just as good baked in the oven.

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Recipe makes 6 Kabobs