Asian Chicken Kabobs

  • 1/3 cup rice vinegar
  • 2 tbsp sesame oil
  • 4 tbsp tamari sauce
  • 1 cup concentrated pineapple juice
  • 1/2 tsp ground ginger
  • 1 tsp minced garlic
  • 1 medium yellow bell pepper
  • 1/2 red onion
  • 1 lb skinless chicken breast halves
  • 8 cherry tomatoes
  • 8 medium mushrooms
  • 8 8-inch wooden skewers
  1. Place wooden skewers in water to soak for 10 to 15 minutes.
  2. Combine the ingredients for the marinade in a shallow baking dish and mix well.
  3. Cut peppers and onions into 1″x1″ pieces and set aside. Cut chicken into 1-ounce cubes
  4. Skewer vegetables and chicken in an alternating pattern. Ideally placing two pieces of each vegetable and 2 cubes of chicken on each skewer.
  5. Set the kabobs in the marinade and rotate to coat evenly. They shoudl marinate, covered for at least 2 hours in the refrigerator.
  6. Transfer to the grill or broiler and discard any left over marinade. Cooking should be between 3-5 minutes each – or until cooked through