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Mini Chicken Kabobs
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1/4 cup soy sauce
2 teaspoons sugar
1/2 teaspoon salt
Dash each pepper, garlic powder and ground ginger
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 small green pepper, cut into 1/2 inch pieces
2 cans (8 ounces each) pineapple chunks, drained
1 teaspoon honey
In a small bowl, combine the soy sauce, sugar, salt, pepper, garlic powder and
ginger. Pour half of the marinade into a resealable plastic bag; add the chicken.
Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate
remaining marinade for basting. Drain and discard marinade. For each kabob,
thread a piece of chicken, green pepper and pineapple onto a wooden toothpick.
Place kabobs on a microwave-safe plate. Add honey to the reserved marinate.
Microwave kabobs on high for 3-4 minutes or until chicken juices run clear,
turning occasionally. Baste with reserved marinade during the last minute of
cooking.
Yield: 3 dozen.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |