Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Soy sauce

  2. 2 tablespoons 30ml Lemon juice

  3. 2 Garlic cloves - minced

  4. 1 teaspoon 5ml Grated fresh gingerroot

  5. 1/8 tspn ground ginger

  6. 1/8 teaspoon 0.6ml Dry mustard

  7. 1 lb 454g / 16oz Boned skinned chicken breasts or thighs

  8. 1 lb 454g / 16oz Green sweet pepper (medium)

  9. 1 lb 454g / 16oz Red sweet pepper (medium)

  10. 1 cup 237ml Fresh pineapple chunks

  11. 8-oz can pineapple chunks, drained

  12. Hot cooked rice -

  13. Green onion brushes -

Instructions Jump to Ingredients ↑

  1. For marinade, combine soy sauce, lemon juice, garlic, gingerroot, and mustard. Rinse chicken; pat dry with paper towels. Cut chicken into 1-inch pieces; place in plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill for 2 to 24 hours, turning chicken occasionally.

  2. Remove chicken from bag, reserving marinade. Cut green and red peppers into 1-inch pieces. On six 12-inch metal skewers alternately thread chicken, pineapple, green pepper, and red pepper.

  3. Grill on uncovered grill directly over medium coals for 5 minutes. Brush with marinade; turn skewers and grill for 7 to 9 minutes more or until chicken is tender and no longer pink. Serve over hot cooked rice and garnish with green onion brushes, if desired.

  4. To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place skewers on grill over drip pan. Cover and grill for 16 to 18 minutes or till chicken is tender and no longer pink, brushing occasionally with marinade up to the last 5 minutes of grilling.

  5. This recipe yields 6 servings.


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