Pineapple Chicken Shish Kebab
When you put pineapple and chicken together, you always have a winner!
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Ingredients
  1. 2 LG BONELESS SKINLESS CHICKEN BREASTS CUT INTO 1 INCH CUBES
  2. 1 SMALL PURPLE ONION CUT INTO 1 INCH CUBES
  3. 12 EA CHERRY TOMATOES
  4. 12 EA PINEAPPLE CHUNKS 1 INCH CUBES
  5. MARINADE
  6. 2 TBSP HONEY
  7. 1/4 CUP ITALIAN DRESSING
  8. 1 EA LEMON JUICE WITH ZEST FRESH SQUEEZED
  9. 1 TSP GARLIC GRANULATED
  10. 1/4 TSP BLACK PEPPER
Instructions
  1. SOAK BAMBOO (WOODEN) SKEWERS IN WATER FOR 1 HOUR TO PREVENT BURNING IN THE GRILL.
  2. COMBINE ALL MARINATING INGREDIENTS IN A SMALL BOWL, MIX WELL.
  3. START PUTTING THE SKEWER TOGETHER; PLACE IN THE FOLLOWING ORDER, ONE EACH AT A TIME. ONION - CHICKEN - CH/TOMATO - PINEAPPLE - ONION - CHICKEN - CH/TOMATOES - PINEAPPLE - CHICKEN - PINEAPPLE - CH/TOMATOES - CHICKEN - ONION - PINEAPPLE - CH/TOMATOES - CHICKEN - ONION.
  4. PLACE IN A NON-ALUMINUM DISH WITH SIDES, POUR MARINADE OVER SHISH KEBABS; COVER; MARINATE IN THE REFRIGERATOR FOR ONE TO FOUR HOURS.
  5. GRILL ON A MEDIUM HIGH HEAT FOR ABOUT 15 MINUTES, TURNING OFTEN. OR BROIL IN THE OVEN, PLACING ON A LOWER SHELF, TURNING OFTEN.
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