Sweet and Spicy Chicken Kabobs

Submitted by Air Force Mama

"Adapted from Melissa's Southern Style Kitchen"

 

• Ready In: 25mins
• Ingredients: 16
• Serves: 6

ingredients

• Marinade

• 8 ounces pineapple juice
• 1⁄4 cup chopped cilantro
• 1⁄4 cup minced red onions or 1/4 cup shallot
• 1⁄3 cup teriyaki sauce
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 3 garlic cloves, minced
• 1 teaspoon minced ginger
• salt and black pepper

• Kabobs

• 4 boneless skinless chicken breasts, cut into 1 inch chunks (approx. 1 1/2-2 lbs)
• 1 green pepper, cut into 1 inch pieces
• 1 red onion, cut into quarters
• 1 1⁄2 cups fresh pineapple, cut into 1/2-3/4 inch chunks
• 6 bamboo skewers that have been soaked in water

• Glaze

• 1 (10 ounce) jar red pepper jelly
• 1⁄2 cup pineapple juice

directions

1. To prepare the marinade:

2. Mix all of the marinade ingredients together. Pour into a large plastic storage bag. Add the chicken and place into the fridge to marinate for at least 3 hours, overnight is ideal.

3. To prepare the kabobs:

4. When you're ready to prepare the kabobs, remove the chicken from the marinade. Alternate the peppers, chicken, pineapple and onion chunks onto the skewers. Season everything lightly with salt and pepper. Oil the grill grates and heat the grill to medium-high heat. Cook the kabobs rotating as needed so they will cook evenly. About 4 minutes on all sides. You want the kabobs to char, but, not burn. A few minutes before removing from the grill, reduce the heat to medium and begin to baste the kabobs with the glaze until they are lightly charred It will take the kabobs around 16-18 minutes {maybe less} in total cooking time depending on the size of the chicken pieces.
5. Warm the glaze slightly in the microwave just until the jelly has melted so it will be easier to brush onto the kabobs. Using a pastry brush baste the kabobs with the glaze at the end of grilling.
6. Serve hot over rice pilaf.