Serving Size: 2

Ingredients

• 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!