Source: dLife

Pineapple and chicken arranged in a colorful and tasteful kabob.

Servings

1 lb boneless skinless chicken breasts , halves or thighs
0.25 cup low sodium soy sauce
2 tbsp fresh lemon juice
2 medium garlic cloves , minced
0.12 tsp ground ginger (or 1 tsp grated gingerroot)
0.12 tsp dry mustard
1 chopped green bell peppers
1 medium red bell peppers
1 cup Pineapple, chunks, with juice, canned , drained (or 1 cup fresh pineapple chunks)

1 Rnse and pay dry chicken with a paper towel.
2 Cut the chicken into 1-inch pieces and place the cut chicken into a plastic bag and set the bag into a shallow dish.
3 Combined soy sauce, lemon juice, garlic, ginger, and mustard in a small bowl.
4 Pour the marinade over the chicken and seal the plastic bag. Allow the chicken to marinate in the refrigerator for 2 to 24 hours, occasionally turning the bag.
5 Drain the chicken and reserve the marinade.
6 Cut the green and red peppers into 1-inch pieces.
7 Alternately thread chicken, pineapple, green pepper, and red pepper onto 12 short metal skewers.
8 On an uncovered grill, place kabobs directly over medium coals for 12 to 14 minutes or until the chicken is tender and no longer pink.
9 Turn the kabobs while they are cooking and brush once with marinade halfway through grilling.
10 (If using a covered grill, arrange medium-hot coals around a drip pan, testing for medium heat above the pan. Take the kabobs and place them over the drip pan on the grill rack. Cover the kabobs and grill them for 16 to 18 minutes, occasionally brushing the kabobs. with marinade up until the last 5 minutes of grilling.)

Pineapple and chicken arranged in a colorful and tasteful kabob.