The marinade for the chicken makes these morsels tasty and juicy. Make mini-kebobs if you're expecting a large crowd and are making a lot of different appetizers.
- 1 lb. boneless, skinless chicken breasts -- cut into bite-sized pieces
- 1/2 medium onion -- cut into bite-sized pieces
- 1/2 green pepper -- cut into bite-sized pieces
- 1/2 orange pepper -- cut into bite-sized pieces
- 8 oz. can pineapple chunks -- drained, juice reserved
- 2 T. fresh lemon juice
- 1/4 c. orange juice
- 1 tsp. salt
- 1 tsp. crushed red pepper flakes
- 2 cloves garlic -- minced
- 2 T. olive oil
Using long metal skewers -- or bamboo ones that have been soaked in water -- thread the chicken, vegetables and pineapple on in an order that places the chicken between vegetables. Set aside in a large pan.
Combine the remaining ingredients in a jar. Seal and shake vigorously to mix. Pour the marinade over the skewers and refrigerate for 30 minutes -- turning the skewers once halfway through.
Prepare the grill and grill the kebobs for about 20 minutes -- turning them once halfway through. Serve on the skewers or place all of the grilled items together in a large bowl.
- Yields: 6-8 servings
- Preparation Time: 30 minutes, plus marinating time
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