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Tropical Chicken Kabobs

For a deliciously sweet grilling dish, this recipe will exceed your expectations. It is has a wonderful variety of vegetables and even if you family doesn't like vegetables, they will love this dish.—Taste of Home Cooking School, Greendale, Wisconsin

8 ServingsPrep: 25 min. + marinating Grill: 10 min.

Ingredients

1 bottle (11-1/2 ounces) sweet-and-sour sauce, divided
1/2 cup pineapple juice
2 tablespoons teriyaki sauce
2 garlic cloves, minced
1-1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-1/2-inch cubes
2 medium sweet red peppers
2 medium green peppers
2 medium onions
1 fresh pineapple, washed and top removed
Crushed red pepper flakes
8 cherry tomatoes, optional
Hot cooked rice

Directions

In a bowl, combine 1/2 cup sweet-and-sour sauce, pineapple juice,
teriyaki sauce and garlic. Pour half of marinade into a large
resealable plastic bag; add chicken. Seal bag and turn to coat;
refrigerate about 15 minutes. Set aside remaining marinade.
Meanwhile, cut peppers into 1-in. pieces and onions into wedges. Core
pineapple; cut crosswise into 1/2-in. slices. Cut each slice into
4-6 wedges.
Drain chicken, discarding marinade. On metal or soaked bamboo
skewers, alternate meat with onions, peppers and pineapple. Brush

2 of 2

Tropical Chicken Kabobs (continued)

Directions (continued)

kabobs with reserved marinade. Sprinkle with crushed red pepper
flakes.
Grill, uncovered, over medium heat for 4-5 minutes on each side.
Baste with marinade. Continue turning and basting for 10-12 minutes
longer or until chicken is no longer pink, adding tomatoes to kabobs
during the last 5 minutes of cooking if desired. Serve with rice.
Serve remaining sweet-and-sour sauce on the side. Yield: 4 servings
(2 kabobs each).

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.