Serves: 6
Total Calories: 171
TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.
Rinse the chicken breasts under cold water and pat dry with paper towels. Cut into 1 1/2-inch chunks. Remove the stem, ribs, and seeds from the bell peppers and cut into 1-inch squares. Place the chicken and bell peppers in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours.
Just before assembling the kabobs, cut the fresh pineapple into 1-inch dice. Remove the chicken and bell peppers from the bag and discard the marinade. Thread the chicken chunks alternately with the bell pepper and pineapple onto skewers. Lightly spray or brush the kabobs with peanut oil.
Grill the kabobs over Direct Medium heat until the chicken is firm and the bell pepper and pineapple are tender, 8 to 10 minutes, turning once halfway through grilling time. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Mike's Chicken Kabobs recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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