Grilled Pineapple Chicken Kabobs
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week - Serves 8

1 cup orange juice
1 tablespoon lemon juice
1/2 cup soy sauce
2 tablespoons brown sugar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger

16 (10-inch) bamboo skewers (soak for an hour in water)
            or 16 stainless skewers
8 skinless, boneless chicken breasts
            cut each breast into 8 equal pieces
2 zucchini squash, cut into 16 equal pieces
2 summer squash, cut into 16 equal pieces
1 red bell pepper, cut into 16 chunks
1 large sweet onion, cut into 16 wedges
1 fresh pineapple, cut into 16 equal chucks

Whisk together marinade ingredients and divide into two equal zip-lock bags. Place chicken pieces in one bag and the prepared veggies in the other. Marinate in frig for 2-4 hours. Shake around a few times to insure all the ingredients get the flavors in marinade. Take out and alternate chicken with veggies and pineapple on skewer. Heat grill to medium hot. Oil the grates so chicken won't stick and grill the kabobs (about 8 inches from the heat) for about 8-10 minutes on each side, or until the chicken is just done in middle. Baste a couple of times while cooking with marinade that the veggies were in. Serve with brown rice or on fresh greens. Absolutely delicious!  

This recipe is shared July 1-5, 2013
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
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Published 05:49 AM, Monday Jul. 01, 2013
Updated 05:50 AM, Monday Jul. 01, 2013