Tropical Chicken Kabobs

Name: Tropical Chicken Kabobs
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

12 ingredients

4 steps

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

1

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.
2

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.
3

Drain chicken, discarding marinade. On metal or soaked bamboo skewers, alternate meat with onions, peppers and pineapple. Brush kabobs with reserved marinade. Sprinkle with crushed red pepper flakes.
4

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.