Polynesian Chicken Kabobs
|Soy sauce||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Grated fresh gingerroot/1/8 teaspoon ground ginger||1 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Boneless, skinless chicken breasts/Boneless, skinless chicken thighs||1 Pound|
|Green sweet pepper||1 Medium|
|Sweet red pepper||1 Medium|
|Fresh pineapple chunks/One can of 8 ounce pineapple chunks, drained||1 Cup (16 tbs)|
For marinade, combine soy sauce, lemon juice, garlic, gingerroot, and mustard.
Rinse chicken; pat dry with paper towels.
Cut chicken into 1-inch pieces; place in plastic bag set into a shallow dish.
Add marinade; seal bag.
Turn chicken to coat well.
Chill for 2 to 24 hours, turning chicken occasionally.
Remove chicken from bag, reserving marinade.
Cut green and red peppers into 1-inch pieces.
On six 12-inch metal skewers alternately thread chicken, pineapple, green pepper, and red pepper.
Grill on uncovered grill directly over medium coals for 5 minutes.
Brush with marinade; turn skewers and grill for 7 to 9 minutes more or till chicken is tender and no longer pink.
Serve over hot cooked rice and garnish with green onion brushes, if desired.