Serving Size: 2


  • Marinade
  • 1/4 cup soy sauce
  • 1/4 cup pineapple juice
  • 1/3 cup ketchup
  • 1/3 cup brown sugar
  • 2 tbsp. olive oil
  • 2 tbsp. rice vinegar
  • 1 tbsp. minced ginger
  • 4 tsp. minced garlic
  • 1/2 tsp. sesame oil
  • 1 tsp Veggie Season’s Spicy Herb
  • Kebabs
  • 2 lb boneless, skinless chicken breast, chopped into 1-1/2-inch cubes
  • 3 cups cubed pineapple
  • 2 large green peppers, diced into 1-1/2-inch pieces
  • 1 red onion, diced into 1-1/2-inch pieces

    Recipe Steps

    1. Mix soy sauce, pineapple juice, ketchup, brown sugar, olive oil, rice vinegar, ginger, garlic, and sesame oil in a medium bowl. Place chicken in a one-gallon zip-top resealable bag and pour the marinade over the chicken.

    2. Seal and refrigerate for 1 hour or overnight.

    3. Meanwhile, soak 12 skewers in water for at least 30 minutes to prevent burning.

    4. Thread bell pepper, red onion, pineapple, and chicken alternately 4-5 times per skewer.

    5. Grill over medium heat for 5 minutes, turn and cook for another 5 minutes or until an internal temperature of 165°F has been reached.

    6. Finish with a sprinkle of Veggie Season’s Spicy Herb & Cilantro on top!

    Serve hot or cold and enjoy!

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