Grilled Hawaiian Chicken Kabobs


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- Servings
- 10 Servings
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- Serving size
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1 Kabob
Ingredients
- boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1 1/2 lbs
- 680 g
- olive oil
- 1 tbsp
- 1 tbsp
- soy sauce (lowest sodium available)
- 1 tbsp
- 1 tbsp
- rice wine vinegar
- 1 tbsp
- 1 tbsp
- Splenda® Granulated Sweetener
- 1 tbsp
- 1 tbsp
- lemon (juiced)
- 1/2 whole
- 1/2 whole
- garlic (cloves minced)
- 2 whole
- 2 whole
- Knob Ginger (peeled, minced)
- 1 whole
- 1 whole
- jalapeño pepper (seeded, minced)
- 1 whole
- 1 whole
- Fresh Pineapple (chunks)
- 10 oz
- 284 g
- red onion (medium size, cut into 1-inch pieces)
- 1
- 1
- bell peppers (red and green, cut into 1 inch pieces)
- 2 whole
- 2 whole
Directions
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Soak 10 wooden skewers in water for at least 30 minutes.
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Meanwhile, place chicken in a large zip-close bag. Add oil, soy sauce, vinegar, Splenda Granulated Sweetener, lemon juice, garlic, ginger, and jalapeño. Massage mixture into chicken to cover completely. Marinate at room temperature for at least 1 hour or refrigerate overnight.
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Remove chicken from marinade. Bring marinade to a boil and set marinade aside for brushing kabobs while grilling.
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Thread skewers with chicken, pineapple, red onion, and bell peppers, alternating ingredients evenly.
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Heat grill to medium heat. Grill kabobs, flipping occasionally and brushing with reserved marinade until fully cooked, about 10–15 minutes. Serve and enjoy.