Grilled Hawaiian Chicken Kebabs
I stumbled upon a new cooking blog titled "Simply Scratch". Laurie McNamara creates delicious recipes from scratch using fresh ingredients, and this particular recipe is great for a spring barbecue. The flavors of garlic, ginger, and Tamari sauce are melded together to provide all that yumminess.
Servings 4 -6 servings
Ingredients
- For the marinade:
- ½ cup dark brown sugar
- 3 cloves garlic minced
- 1-1/2 teaspoons grated ginger
- 1 cup pineapple juice
- 2 tablespoons Tamari {or soy sauce} plus more for drizzling
- For the kebabs:
- 3 boneless-skinless chicken breasts cubed
- 1 red bell pepper cubed
- 1 orange bell pepper cubed
- 2-3 cups fresh pineapple cubed
- 1 sweet onion cut into chunks
- Serve over:
- 4 cups cooked brown rice cooked in vegetable stock, then add slices of green onions
Instructions
- In a jar or bowl combine the marinade ingredients. Whisk until the sugar is dissolved. Let the marinade sit to get the flavors to meld and store in the fridge until ready to use
- Skewer the chicken, pineapple, peppers and onions alternately and place into a shallow pan or large resealable plastic bag. Pour marinade over top and toss to coat.
- Marinate for 30 minutes, turning every so often.
- Preheat your grill to medium-medium high and cook for 12-15 minutes or until the chicken is cooked thoroughly and their is a good char on the vegetables.
- Serve with rice of your choice, sprinkle with sliced green onions and drizzle a little more tamari {or soy sauce} over top.