These kabobs are not only delicious, they are super easy to make! Also, the addition of pineapple, red onions, and grape tomatoes give them a nice balance. If you can, choose organic chicken instead of conventional. Organic chicken not only tastes better, it is more nutritious and high in omega 3 fatty acids. So, look for certified organic, free-range poultry and you’ll be treated to a healthier and better tasting bird! If you’re not in the mood to cut a fresh pineapple, most grocery stores carry fresh pre-cut.
2 T olive oil
2 T soy sauce
1 T fresh lemon juice
1 T apple cider vinegar
1 t salt
¼ t fresh ground black pepper
2 skinless, boneless chicken breast halves cut into 1 inch cubes
8 Pineapple chunks (1” squares)
8 Grape Tomatoes
Teriyaki sauce (a high quality organic sauce will produce the best flavor)
Yields 4 Kabobs
In a medium bowl, stir together the olive oil, soy sauce, lemon juice, vinegar, salt and pepper.
This will be your marinate.
Rinse the chicken and pat dry with paper towels. Cut into 1" cubes. Place chicken cubes into the bowl and be sure to thoroughly coat with the marinade. Cover and let rest for 30 minutes. In the meantime, soak the wooden or bamboo skewers for at least 20 minutes prior to threading to avoid burning.
Cut the onion into squarish chunks and be sure to keep the layers intact.
They won’t be perfect squares, but that’s okay.
Thread the marinated chicken, pineapple, onions, and tomatoes onto skewers and discard the marinade.
Arrange the skewers in a shallow dish and baste with teriyaki sauce; be sure to cover every nook and cranny. Preheat the grill to medium-high and let the kabobs rest while you wait for the grill to get hot.
Grill skewers for 3-4 minutes on each side (or until the chicken is no longer pink in the center and the juices run clear). Keep in mind that the cook time will largely depend upon the heat of your grill.
Serve with a fresh salad, corn on the cob, or the side of your choice.
As always, Bon Appétit!