Pineapple & Red Pepper Kabobs

chicken, pepper, pineapple, red pepper -

Pineapple & Red Pepper Kabobs

Welcome back loyal readers. Bet you’re wondering why this newsletter isn’t framed in red, white and blue in observance of our nation’s birthday. Well that’s because that color palate is used in every conceivable promotional campaign, and I would rather die than be called unoriginal.

While my color scheme may not highlight the holiday, this month’s recipe will. Take a break from blowing up watermelons with M 80s for a sec. This one’s for the grill… obviously.


Teriyaki Chicken, Pineapple and Red Pepper Kabobs

Teriyaki Chicken, Pineapple and Red Pepper Kabobs

Ingredients

8to 12 bamboo skewers
1lb boneless skinless chicken breast tenders (not breaded)
1cup teriyaki sauce or marinade
1can (8 oz) pineapple chunks, drained
1red bell pepper, cut into 1-inch chunks
4 oz Hot Pepper or Pineapple honey

Soak bamboo skewers in water to cover for 30 minutes. Meanwhile, cut chicken into 1-inch pieces; place in a resealable food-storage plastic bag or container. Add teriyaki sauce; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate.
2Heat gas or charcoal grill. Drain chicken, discarding marinade. Thread chicken, pineapple chunks and red pepper pieces onto bamboo skewers in whatever order you wish, dividing evenly among skewers.
3Place kabobs on grill over medium heat. Cover grill; cook 4 to 5 minutes on each side or until chicken is no longer pink in center. Bast with honey. Serve immediately.
Enjoy. Happy 4th of July an’ stuff.
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