Prep time: 1 hour
Cook time: 6 mins
Total time: 1 hour 6 mins
- ¼ cup apple cider vinegar
- ¼ cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 boneless, skinless chicken breasts, cubed
- 1 zucchini squash, chopped
- 1 yellow squash, chopped
- ½ yellow onion, chopped
- 8 NatureBox Big Island Pineapple slices, quartered [www.naturebox.com]
- 1 red bell pepper, chopped
- 8 wooden skewers
- In a shallow bowl, whisk together apple cider vinegar, soy sauce, olive oil and honey.
- Add the cubed chicken breasts and cover with plastic wrap. Refrigerate for at least 30 minutes, up to 3 hours.
- Soak the wooden skewers in water for 20 minutes (to prevent them from burning).
- After the chicken has marinated, preheat an indoor grill pan over medium heat.
- Add the chicken, pineapple, squash, bell pepper and onion to the skewers, alternating.
- Grill until the chicken us cooked through, about 3 minutes on each side. The chicken will be done when the juices run clear and the internal temperature is 165 degrees F.
Makes 8 kebabs
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/shish-kebabs/
3.2.2045