Mike’s Chicken Kabobs

4-6 (6-8 oz.) boneless, skinless chicken breast halves
2 large red bell peppers
Peanut oil
1/2 medium fresh pineapple

Marinade:
1/2 c. dry white wine
1/3 c. low-sodium soy sauce
2 Tbsp. peanut oil
1 Tbsp. Asian sesame oil
2 Tbsp. finely chopped orange zest
2 tsp. curry powder

In small bowl whisk together marinade ingredients. Rinse chicken breasts under cold water and pat dry. Cut into 1 1/2-inch chunks. Remove stem, ribs and seeds from bell peppers, cut into 1-inch squares. Place chicken and peppers in large plastic bag and pour in marinade. Press air out of bag and seal tightly, turning to distribute marinade. Refrigerate four – six hours. Just before assembling kabobs cut pineapple into 1-inch pieces. Remove chicken and peppers from bag and discard marinade. Thread chicken chunks alternately with bell pepper and pineapple onto skewers. Lightly spray or brush kabobs with peanut oil. Grill kabobs over direct medium heat until chicken is firm and pepper and pineapple are tender, eight – 10 minutes, turning once halfway through grilling time. Makes six servings.

up arrow