It’s Grilling Season and These Hawaiian Chicken Kabobs Are a

• total time: 1 hour 41 minutes

Ingredients

For the Chicken Kabobs:

2 lbs boneless, skinless chicken thighs, cut into chunks

1½ red bell peppers, chopped into 1-inch pieces

1½ green bell peppers, chopped into 1-inch pieces

1 red onion, chopped into 1-inch pieces

Fresh pineapple chunks

1 tbsp oil

Salt and black pepper, to taste

For the Marinade:

½ cup low-sodium soy sauce

½ cup ketchup

¼ cup brown sugar

1 tbsp rice vinegar

4 garlic cloves, pressed

1 tsp grated ginger

1 tbsp oil

Juice of 1 lime

1 (6 oz) can pineapple juice

Reserve ¼ cup of the marinade for basting.

Directions

In a large zip-top bag, combine all of the marinade ingredients. Add the chicken, seal the bag, and marinate in the refrigerator for at least 1–2 hours.

Toss the bell peppers and red onion with the oil, salt, and pepper. Add the pineapple chunks and gently mix.

Thread the chicken, peppers, onion, and pineapple onto skewers, alternating ingredients as desired.

Preheat the grill to medium heat. Grill the chicken skewers for 10–12 minutes, turning occasionally, until the chicken is cooked through.

During the last few minutes of grilling, brush the kabobs with the reserved marinade for a sticky, caramelized finish.

Cook until the chicken reaches an internal temperature of 165°F, then serve and enjoy!