Sweet & Spicy Pineapple Chicken Kabobs

Thank you Melissas Southern Style  Kitchen

Marinade:

1 [6 oz] can pineapple juice

1/4 cup chopped cilantro

1/4 cup minced red onion/shallots
1/3 cup teriyaki sauce

2 Tbsp olive oil
2 Tbsp brown sugar

3 garlic cloves, minced

1 tsp minced ginger

salt & black pepper to taste

• 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.

Spicy Pineapple Glaze: 

1 [10 oz] jar red pepper jelly

1/2 cup pineapple juice

• 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.  

Kabobs:
4 boneless skinless chicken breasts cut into 1 inch chunks 

1 green pepper cut into 1 inch pieces

1 red onion cut into quarters

1 1/2 cups of fresh pineapple cut into 1/2-3/4 inch chunks

6 bamboo skewers that have been soaked in water

• 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 in total cooking time depending on the size of the chicken pieces.  
• Serve hot over rice pilaf.