Ingredients
1/4
cup orange juice
2
tablespoons low-sodium tamari soy sauce
1 1/2
teaspoons grated gingerroot
1
garlic clove, finely chopped
1
tablespoon olive oil
1/4
teaspoon salt
24
(1-inch squares) red onion (about 1/2 of a medium onion)
24
grape tomatoes (about 1 pint)
24
(1-inch) squares yellow bell pepper (from about 2 small bell peppers)
24
(1-inch) cubes fresh pineapple (about 2 cups)
1
package (15 oz) boneless skinless chicken breast, cut into 24 (1-inch) cubes
Preparation
Soak 12 (8-inch) bamboo skewers in water.
Heat gas or charcoal grill.
In 1-quart saucepan, heat glaze ingredients to a simmer over medium heat. Simmer until reduced by half, about 15 minutes. Remove from heat.
In large bowl, mix olive oil and salt. Add onion, tomatoes, bell peppers and pineapple; toss to coat. Transfer to a plate, and set aside. Add chicken to same bowl with olive oil; toss to coat.
On each skewer, thread tomato, chicken, bell pepper, pineapple and onion; repeat.
Place kabobs on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until chicken is no longer pink in center. Generously brush with glaze. Serve immediately.
