1/2 cup soy sauce
1/2 cup pineapple juice
1/4 cup vegetable oil
1 Tablespoon brown sugar
1 teaspoon garlic powder
2 teaspoon fresh ginger
1 teaspoon dry mustard
3-5 chicken breasts (I used 3 fairly thick ones)
2 green peppers
2 onions
2 red peppers
1 container of cherry tomatoes
1 pineapple cored and cut into cubes
Wooden skewers
Seasoned salt and pepper to taste (I used Lowry's salt and a pepper grinder)
Combine all marinade ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes.
Cut off fat on raw chicken and cube. Place chicken in a 9×13 pan and pour marinade over top. Cover and put in refrigerator for at least 3-4 hours (or overnight). I turned the meat once to make sure both sides were well marinated.
Prep/cut all veggies up and place in another 9×13 and refrigerate until you are ready to “kabob”. I salt & peppered the peppers, onion, and tomato in the pan, but not the pineapple. Run water over wooden skewers so they do not catch fire on grill (I soaked mine for about 30min to help food slide on better and not splinter). Alternate chicken with veggies and pineapple. Heat grill to med-high heat and cover with grill foil (or regular foil with cooking spray). Grill covered approximately 6 minutes on both sides, until chicken is cooked through.
Recipe found here
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