Marinating the chicken helps the garlic, ginger and vinegar penetrate for real flavor. Once you layer it with the vegetables on the kabob sticks, this dish will quickly become a family favorite.
Serves: 6
Total Time: 1 hour, 10 minutes
Ingredients
1 Tbsp olive oil
¼ cup pineapple slices
Salt, to taste
Pepper, to taste
Spice World Ginger
2 Tbsp Spice World Squeezable Ginger or 2 Tbsp Ready-to-Use Jar Ginger
Spice World Garlic
2 Tbsp Spice World Ready-to-Use Minced Garlic or 2 Tbsp Spice World Squeeze Garlic or 12 cloves Spice World Peeled Garlic, minced or 12 cloves Spice World Fresh Garlic, minced
2 Tbsp white vinegar
1 pound boneless skinless chicken breast, cut into 24 pieces
1 bell pepper, cut into 24 pieces
¼ of a yellow onion, cut into 24 pieces
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Instructions
If using wooden skewers, soak them in water for at least thirty minutes. Skip this step if using metal skewers.
Purée olive oil, pineapple, salt, pepper, ginger, garlic, and vinegar in a food processor until smooth. Pour the mixture over the chicken in a large bowl, cover, and refrigerate for thirty minutes.
Alternately add chicken, bell pepper, and onion pieces on skewers (4 of each on each skewer).
Cook on the grill or on the top rack of a 450°F oven on a foil-lined baking sheet for 20–30 minutes, flipping halfway through.
