Grilling season is winding down (except for those living in the valley of the sun, it’s just getting started!) Jason’s sister made this for us once when we were visiting and it has been a summer favorite ever since.
1/3 c BBQ sauce
1 can pineapple chunks (NOT drained)
2-3 chicken breasts
green pepper, sliced
red bell pepper, sliced
The joy of kabobs is that you can add whatever you want and you can’t really go wrong. These are a few of the suggestions, but use whatever ingredients you like. Cut chicken in large chunks then saute in 1Tbs vegetable oil until lightly browned (don’t over cook). Cut other ingredients into large chunks. Mix bbq sauce and pineapple juice then marinate meat and veggies for several hours or overnight (save the sauce). Build your kabobs by layering the ingredients on the skewer. Grill over medium heat for 10-15 minutes, brushing with reserved sauce a couple times during grilling. You can also brush on butter once or twice while grilling to prevent from drying out. You can serve on the skewer or remove and serve over rice. So yummy served with grilled corn on the cob and fresh fruit.