Honey Chicken Kabobs

Name: Honey Chicken Kabobs
Prep time: 2 h 20 min
Cook time: 15 min
Total time: 2 h 35 min
Yield: 12 kabobs, 12 serving(s)
Ingredients: 1/2 cup vegetable oil; 2/3 cup honey; 2/3 cup low sodium soy sauce; 1/2 teaspoon ground black pepper; 4 garlic cloves, minced; 2 teaspoons grated gingerroot; 8 boneless skinless chicken breast halves, cut into 1 inch cubes; 5 small onions, cut into 2 inch pieces; 2 red bell peppers, cut into 2 inch pieces; 14 ounces canned pineapple chunks in juice, drained

Submitted by DrGaellon

"Adapted from a recipe by Ann Marie at allrecipes.com."

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Ready In:: 2hrs 35mins
Ingredients:: 10
Yields:: 12 kabobs
Serves:: 12

ingredients

¹⁄₂ cup vegetable oil
²⁄₃ cup honey
²⁄₃ cup low sodium soy sauce
¹⁄₂ teaspoon ground black pepper
4 garlic cloves, minced
2 teaspoons grated gingerroot
8 boneless skinless chicken breast halves, cut into 1 inch cubes
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
14 ounces canned pineapple chunks in juice, drained

directions

In a large bowl, whisk together oil, honey, soy sauce, pepper, garlic and ginger. Divide marinade equally between two large ziptop bags. Add chicken to one bag. Add onions, peppers and pineapple in the other bag.Press out as much air as possible before sealing. Place both bags in the refrigerator and marinate at least 2 hours, up to overnight (the longer the better), turning bags over two or three times. Meanwhile, if using wooden or bamboo skewers, soak them in water.
Preheat the grill for medium-high heat. Place your hand about 2 inches over the heated grill surface. If you can hold your hand there for three seconds, then you've got the right grill temperature.
Drain marinade from the chicken and vegetables. Reserve about 1/2 cup of marinade from the vegetables (NOT from the chicken). Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade during the last 5 minutes.

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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