Instructions

1. Cut up boneless chicken breast into 1″ cubes.
2. Put cubes in a bowl and pour Sesame Ginger Marinade over, toss to coat the chicken and place bowl in refrigerator to marinade for 30 minutes.
3. In the meantime, seed and cube green bell pepper and red bell peppers, set aside.
4. Peel and cut red onion into quarters. {I separated some of the layers to make sure I had enough onion and it will cook more evenly when on the skewer}
5. Drain a can of pineapple chunks in juice.
6. Bring out your chicken, set up your assembly line and start alternating chicken, red pepper, green pepper, pineapple, and red onion on a skewer. {I used my metal skewers, but you can use wooden if you’d like – just be sure to soak them so they don’t burn. :)} Do this until all the ingredients are used up.
7. Heat grill to medium high heat, place all kabobs on grill and grill each side for approximately 4-5 minutes.
8. Serve over a bed of Jasmine Rice.