{hawaiian chicken kebobs}

Monday’s are typically designated for {weekend notes}, but since I’m still on vacay and probably a couple of cold beers deep sitting on the beach…..that’s not happening. So, I’ve got a yummy recipe instead 🙂

Hawaiian Chicken Kebobs.

Look at all those pretty veggies. Give me a tub of humus and I’d eat them right now!

Here’s what you’ll need:

4 boneless skinless chicken breast, cut into 1″ cubes
1 red bell pepper, cut in 1″ cubes
1 green bell pepper, cut in 1″ cubes
1 red onion, cut in 1″ cubes
1 zucchini, sliced
1 package of whole button mushrooms
2 cups pineapple, cut in 1″ cubes (I used the sliced fresh in the produce section)
Green onions, sliced for garnish

Marinade:

1/2 cup brown sugar
1/2 cup soy sauce
1/4 cup pineapple juice
2 garlic cloves, minced
1/4 teaspoon pepper
1/2 teaspoon salt
1 tablespoon cornstarch
1 tablespoon water

Or say fuck it and buy a bottle of Veri Veri Teriyaki

Here’s what you do:

In a small bowl whisk together water and cornstarch. Set aside.

In a sauce pan add all other marinade ingredients. Slowly whisk water + cornstarch mixture into marinade.

Bring to a boil for about 1-3 minutes until mixture starts to thicken. Remove from heat and allow to cool.

Add chicken + marinade into a large ziplock and stick in the fridge for 2 hours. Overnight is always best though.

Thread chicken + veggies onto skewers.

My sister gave me this Tupperware marinade container. Remember the old school one that was red with the white top. Guarantee your mom had one. Or still does, like mine. I love it and bust it out every time I marinade now:)

Grill for about 10 minutes. Turning turning skewers to evenly grill all sides.

Garnish with green onions and serve over your families favorite rice! And you’ve got yourself a bomb.com dinner 🙂

I used jasmine rice. Bay prefers rice-a-roni (the San Francisco treat) Now I bet you’re singing it in your head too!! I prefer brown rice. So we went with the in between…jasmine. Ha!!!

Have a great Monday!!

xoxo stacyb