I am sure we all know by now that grilling season is my most favorite season. Grilling season is
just so versatile. Everyone hangs outside with a nice drink, kids running around playing or
swimming, lots of great conversation, laughs and good friends. Here are a few ideas for you to
try out on the grill this season! - Written By Kristina Caporaso
Hawaiian Chicken Kebabs
Ingredients
1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup low-sodium soy sauce
1/4 cup pineapple juice
4 Tbsp olive oil, divided, plus more for brushing grill
1 1/2 Tbsp rice vinegar
4 garlic cloves, minced (4 tsp)
1 Tbsp minced ginger
1/2 tsp sesame oil
Salt and freshly ground black pepper
1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
1 1/2 large green peppers, diced into 1 1/4-inch pieces
1 large red onion, diced into 1 1/4-inch pieces
Directions
In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive
oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if
desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in
refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 3 hours
(meanwhile soak 10 wooden skewer sticks in water for 1 hour).
Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle remaining 2 Tbsp olive oil
over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt
and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of
the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill 5
minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and
brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer,
or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm.