Ingredients
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2 tablespoons Brown sugar
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2 tablespoons Honey
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1 tablespoon Lime juice
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1 tablespoon Lemon juice
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3 tablespoons Maraschino cherry juice
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1 teaspoon Garlic powder
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1/2 teaspoon Ground ginger
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1/2 teaspoon Ground black pepper
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1/2 teaspoon Cayenne pepper
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1/4 cup Pineapple juice
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1/4 cup Dry white wine
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1/4 cup Hot pepper saucesuch as Crystal ®
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3/4 cup Reduced Sodium Soy Sauce
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1 package fresh Mushroomsstems removed
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1 small Red onioncut into chunks
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1 Red bell peppercut into 1 inch pieces
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1/2 pint Cherry tomatoes
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4 skinless, boneless Chicken breast halvescut into 1 inch pieces
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16 wooden Skewerssoaked in water
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16 fresh Pineapple chunks
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16 Maraschino cherriesstemmed
Directions
Chicken grilled skewers are a go-to and easy-to-make meal.
Colorful stack of veggies. For a twist, top your grilled chicken and veggies with any of these optional additions to give it more flavor: Lemon juice, Fresh herbs, or feta cheese.
Featured image:
Beef Kabobs
by Happy Krissy @ flickr
Steps
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1
Done
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Begin by preparing the marinade: In a non-metallic bowl, mix together the juices of lemon, lime, pineapple, and maraschino cherry; add in wine, soy sauce, hot pepper sauce, honey, garlic powder, ginger, brown sugar, black pepper, and cayenne pepper. |
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2
Done
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Add in the chicken, mushrooms, bell peppers, tomatoes, and onions. |
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3
Done
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Cover the bowl and place it in the refrigerator for at least 60 minutes. |
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4
Done
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Preheat an outdoor grill to medium and oil the grill rack lightly. |
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5
Done
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On each skewer, thread chicken, 3 of the veggies, chicken, pineapple, and cherry on top. |
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6
Done
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You can change up the order of the veggies as you fill up each skewer. |
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7
Done
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Grill for about 10 minutes, or until the vegetables are cooked through, and the chicken is not pink in the middle anymore. |
