Pineapple Chicken Kabobs

Recipe Ingredients

1		Pineapple - peeled and cut in 1 1/2" pieces
2		Walla walla onions - cut in half, then (medium) into 8 wedges like a pie
1		Red bell pepper - cut into 1-inch pieces
1		Yellow bell pepper - cut into 1-inch pieces
1		Green bell pepper - cut into 1-inch pieces
4		Chicken breast halves - cut into 1-inch cubes
2 tablespoons	30ml	Olive oil
1/2 teaspoon	2.5ml	Garlic salt
1/2 teaspoon	2.5ml	Poultry seasoning
1/8 teaspoon	0.6ml	Ground tellicherry peppercorns
14		Bamboo skewers
		Chutney Glaze
1/2 cup	118ml	Peach chutney
2 tablespoons	30ml	Teriyaki sauce and marinade

Recipe Instructions

1. Place pineapple, onion wedges and pepper pieces on a large plate.

2. Place the chicken breast cubes in a small bowl, drizzle with oil and sprinkle with garlic salt, poultry seasoning and pepper. Stir around to coat chicken with seasoning and oil.

3. Skewer chicken, pineapple and bell pepper pieces.

4 Mix chutney and teriyaki sauce with a basting brush.

5. Grill kebabs until chicken is completely cooked and no longer pink.

Hint: We also make kabobs with steak cut into 1-inch cubes. We alternate onion with the meat pieces. I love the Greek seasoning from Penzeys which I sprinkle over the meat along with olive oil. It is the easiest dinner ever.

Source:
Bobby Flay

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