Yield: 8 Kebabs
4 garlic cloves , minced
2 T Red Pepper Flakes
1 T Soy Sauce
1 T of Rotisserie Chicken seasoning
2 T of olive oil
Salt and freshly ground black pepper
1 1/2 lb skinless, boneless chicken breast, chopped into cubes
3 cups of freshly chopped pineapple
1 Large green pepper chopped into 1 inch pieces
1 Large red pepper chopped into 1 inch pieces
1 Large red onion chopped into 1 inch pieces
In a small bowl mix together 1 cup of the pineapple saffron glaze, soy sauce, minced garlic, red pepper flakes.
Season your chicken with 1 T of Rotisserie Chicken seasoning. Place the chicken and 3/4 of marinade in a large Ziploc bag. Seal and let sit for at least 3 hours. Save the remaining marinade for later.
Preheat your grill. I used my charcoal grill. Toss and season your vegetables with olive oil, salt and pepper. Prepare your kebabs.
I used nonstick foil on my grill but you can also grill directly on your gates. Be sure to brush with olive oil.
Grill chicken about 4-5 minutes on each side. Your chicken should have an internal temperature of 165 degrees. You want to get a nice color on your chicken and vegetables. Serve warm.
If using wooden skewers, make sure to soak them in cold water for at least 1 hour before using so they don’t burn while cooking.
When cooking chicken, touching and feeling for firmness is another way to determine doneness without using a thermometer.
Happy Planning :),