Hawaiian Chicken Kabobs (A cheater chicken meal!)

Sometimes we just have to cheat.

Say what?

That’s right.  We can’t always be “on” in the kitchen.  We need little secrets to keep us going.  To keep our family enthused about coming to the dinner table.  To keep our sanity.

This is a great weeknight dinner.  Kabobs are fun to eat, have fruit AND a vegetable on them.  Just pair the kabobs with some rice and you have one easy peasy dinner.

Let me show you how to cheat; and no one will ever have to know.

Tada.  Here it is.  I just love McCormick’s Grill Mates marinades.  They are so full of flavor and you don’t have to think much about what goes into it.

Great for grilling season.

Just cube your chicken.

Whisk all your marinade ingredients together.

Pour marinade over the chicken and give it a good stir.  We want to make sure all the chicken is coated well.

You can marinate it for a couple of hours or overnight for a little more flavor.  I usually opt for the overnight method.  I like flava flav!

In small bowls, line up everything you want to put onto your kabobs.  Red peppers, green peppers, chunks of pineapple and sweet onions would be delicious, too.

All ready for the grill.

I am pretty sure you won’t feel guilty with this kind of cheating.

Pair the kabobs with some Jasmine rice and you have a complete summertime meal full of flavor.

Hawaiian Chicken Kabobs

1 package McCormick Grill Mates Hawaiian Luau Marinade
1/4 cup vegetable oil
1/4 cup orange juice
1 tablespoon honey
1 tablespoon soy sauce

4 boneless, skinless chicken breasts (about 2 pounds), cubed
1 red pepper, cut into chunks
1 can of Pineapple chunks, drained (reserving any juice to put in your rice)
1/2 small sweet onion, cut into chunks

Jasmine rice (cook according to package directions.  I use any reserved pineapple juice and use that as some of my cooking liquids for more flavor)

In a small bowl mix marinade mix, oil, orange juice, honey and soy sauce together.  Place chicken in a large gallon sized resealable plastic bag or glass dish.  Stir to coat well.

Refrigerate for 15 minutes or longer for extra flavor.  (I marinade mine overnight for maximum flavor).  When you are ready to skewer the meat, discard any remaining marinade.

Skewer each kabob with your choice of vegetables and  pineapple.

Grill the kabobs until desired doneness.  It will only take about 4 minutes for each side using medium-high heat.

Serves 4-6.


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