Summer Kabobs

We love grillin'! I found several versions of this recipe online. I merged them into what I thought I'd like best. It was awesome and we're doing it again super soon! If you smell somone grillin' it's probably us!!

3/4 cup soy sauce
1/4 cup sugar
1 tablespoon vegetable oil
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
4 small skinless, boneless chicken breasts, cut into 1-inch pieces
1-2 red, orange, or yellow peppers, cut into 1-2 inch pieces.
1 fresh pineapple cut into 1-2 inch pieces
1 onion, cut into 1-2 inch pieces

Mix first five ingredients. Pour half of mixture over onions, peppers, and pineapple. Stir very well. Let sit for 5-10 minutes, stir well again. Drain/strain marinade back into original container. Pour almost all of remaining marinade (remember to keep some out for basting later!!!) into a bowl with the chicken. (If you don't do this, the pineapple will soak up too much of the marinade). Stir well, refrigerate at least 30 minutes*. Start soaking skewers in water.

When ready to grill, thread veggies and pineapple on separate skewers from meat. Cook chicken kabobs 10 minutes on one side; turn, baste with additional sauce and cook for additional 10-15 minutes, turning and basting occasionally until chicken is thoroughly cooked.

Grill vegetables 10-15 minutes, turning occasionally until peppers look soft. Onions may get crispy edges, but they don't seem to soften on the grill much, so they aren't a great indicator.

*I recommend marinading for 30-60 minutes. Do not marinate all day because the soy sauce will begin to break down the chicken if left too long and it will not be tender; it will be mushy and strange.


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