48 ozboneless skinless chicken breasts cut into 1 inch chunks
Marinade:
18 ozcan pineapple juice
1/3cupteriyaki sauce
2Tbspolive oil
1/4cupchopped cilantro
1/4cupminced red onion/shallots
2Tbspbrown sugar
3largegarlic clovesminced
1tspminced ginger or 1/2 tsp ground ginger
Kabobs:
1largegreen pepper cut into 1 inch pieces
1largered onion cut into quarters
1 1/2cupsfresh pineapple cut into 1/2-3/4 inch chunks
6bamboo skewers that have been soaked in water or metal skewers
salt & black pepper to taste
Glaze: (Slightly warmed)
110 oz jar red pepper jelly
1/2cuppineapple juice
Instructions
Marinade: In a small bowl whisk together the pineapple juice, teriyaki sauce, olive oil, cilantro, red onion, brown sugar, garlic cloves, ginger or 1/2 tsp ground ginger until fully combined and the sugar has dissolved. Pour into a large plastic storage bag. Add the chicken and place into the fridge to marinate for at least 4 hours, preferably overnight.
Kabobs: Remove the chicken from the marinade. Thread onto skewers alternating the peppers, chicken, pineapple and onion chunks.. Season everything lightly with salt and pepper.
Grill: Oil grill grates and preheat grill to medium-high heat. Cook the kabobs rotating as needed so they will cook evenly. About 2-3 minutes on all sides. The kabobs should char, but, not burn.
In the last 2 minutes of grilling reduce the grill temperature to medium and begin to baste the kabobs with the spicy pineapple glaze until lightly charred
Serve over rice pilaf.
Notes
When cutting the chicken, make a special effort to cut the pieces into similar sizes so the pieces will cook evenly.
It will take the kabobs around 12-16 minutes in total cooking time depending on the size of the chicken pieces.