Polynesian Chicken Kabobs

2 servings

 

• 1/4 cup soy sauce
• 2 tablespoons grated orange peel
• 1 tablespoon minced fresh ginger root
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon cornstarch
• 1/2 green bell pepper, seeded and chunked
• 1/2 red bell pepper, seeded and chunked
• 1/2 large red onion, chunked
• 1 cup cooked rice
• 1 pound skinless boneless chicken breasts,
     cut into thirds
• 1 20 oz. can canned pineapple chunks
• 1/2 cup honey
• 1/2 cup orange juice

Arrange chicken pieces in a shallow casserole dish. Drain pineapple, reserving juice. Combine pineapple juice with honey, orange juice, soy sauce, orange peel, ginger root and black pepper; pour over chicken. Marinate 30 minutes or overnight, covered, in refrigerator. Drain marinade into a saucepan; add cornstarch. Stir and cook until sauce boils and thickens. Set aside.

For each kabob; alternate bell peppers, onion, 2 to 3 chunks pineapple and chicken on skewers. Grill about 7 minutes on each side (with metal kabob racks, cook 2-3 minutes on each of the 4 sides) basting with glaze. Serve over rice.

Bon appetit!