Summer Chicken Kabobs with Vegetables
A little sweet, a little savory. This grilled chicken kabob recipe is the perfect summertime combo.
Equipment
- Grill
- Skewer sticks
- Metal Tongs
Ingredients
- 2 Chicken Breast Chopped 1" cubes
- 1 Pineapple Cubed
- 2 Green bell peppers Diced
- 1 Red onion Diced
- 1 tsp Avocado oil
- 1/2 Cup Trader Joe's Soyaki
Instructions
- Chop chicken into 1" cubes or desired bite size.
- Place chicken in a gallon size resealable bag with soyaki and let marinated for about one hour. Soak wooden skewers in water for the same amount of time so they won't burn when grilling.
- Dice green bell pepper, onion, pineapple, and coat lightly with avocado oil.
- Preheat grill to low-medium.
- Thread vegetables and marinated chicken.
- Brush grill grates with avocado oil then place skewers on grill. Grill 5 minutes then brush along tops with soyaki marinade. Rotate to opposite side and brush remaining side.
- Allow to grill about 4 minutes longer, or until chicken registers 165°F (75°C) in center on an instant read thermometer. Serve warm.
Nutrition
Serving: 4gCalories: 313kcalCarbohydrates: 41gProtein: 29gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 76mgSodium: 1521mgPotassium: 908mgFiber: 5gSugar: 30gVitamin A: 387IUVitamin C: 159mgCalcium: 57mgIron: 2mg
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