Monday, June 10, 2013

Hawaiian Chicken Kabobs

We first had these kabobs at Tara's luau birthday party, but enjoyed them so much it will now become a staple summer grill food at our house! Super yummy served with rice and veggies.

Hawaiian Chicken Kabobs


1/2 C reduced sodium soy sauce
1/2 C unsweetened pineapple juice (we used the juice from the pineapple chunks below)
1/4 C vegetable oil
1 T. brown sugar
1 t. garlic powder
2 t. ground ginger
1 t. dry mustard
1/4 t. freshly ground pepper
1 1/2 lbs. boneless, skinned chicken breasts, cut into 1 in. cubes
1 (15 1/4 oz.) can unsweetened pineapple chunks, drained
1 large green pepper, cut into 1 in. pieces
12 medium sized fresh mushrooms
18 cherry tomatoes
1 medium onion cut into chunks (our addition)
3 C. hot cooked rice

Combine first 8 ingredients in a saucepan, bring to a boil. Reduce heat and simmer 5 minutes; let cool. Pour mixture into a shallow dish, add chicken. (My hubs uses a baggie.) Cover and marinate at least 1 hour in the refrigerator. Remove chicken from marinade, reserving marinade. Alternate chicken, pineapple, green pepper, mushroom, tomato and onion on 12 7-inch skewers.  Grill over hot coals 20 minutes or until done, turning and basting frequently with marinade.  Serve over hot cooked rice.

Yield: 6 servings.
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