Prep Time: 30 mins
Total Time: 2 hrs 30 mins
3tablespoons soy sauce or 3tablespoonstamari
1/8 teaspoongarlic powder
8boneless skinless chicken thighs
4boneless skinless chicken breast halves
1largered bell pepper, cut into 8 pieces
1mediumzucchini, cut into 8 pieces
8piecesfresh pineapple, cut in chunks
In a 2-quart baking dish, combine all marinade ingredients.
Cut chicken thighs in half; add to marinade and cover.
Refrigerating at least 2 hours, turning chicken once.
Drain chicken, reserving marinade, Alternately thread chicken, bell pepper, zucchini, and pineapple into four 12-inch metal or wooden skewers.
(note: if using wooden skewers; soak in water for 20 minutes) When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from med-high coals.
Cook 15-20 minutes, or until chicken is no longer pink, turning often and brushing frequently with reserved marinade.
Discard any remaining marinade.
“I used as a marinade for chicken, and it was very good. The chicken comes out slightly salty, slightly sweet. Thanks for a good recipe.”
“I have made this twice and my family has raved both times! I used sesame oil one of the times and it added a nice extra flavor! Thanks for a great recipe!”
“Easy and had great flavor. I didn’t even let it marinate for the full 2 hrs and it was still great!”