1poundboneless, skinless chicken breastscut into cubes
2small green pepperscut into 1.5 inch squares
2small red pepperscut into 1.5 inch squares
1red onioncut into chunks
2cupspineapple chunkscanned or fresh both work
3tablespoonspineapple juiceuse juice from can, or drippings from slicing fresh pineapple
Assemble kabobs: Thread chicken, both peppers, onion and pineapple chunks alternately on skewers.
Marinate: Whisk together barbecue sauce, pineapple juice and soy sauce. Place the kabobs in a shallow dish and brush with about 1/3 of the marinade (make sure to spoon it out first and then brush it on, do not dip the dirty brush back into the fresh marinade). Marinate in the fridge for 15-20 minutes.
Grill: Place kabobs on a lightly oiled grill over medium heat. Grill for 12-15 minutes (or until chicken is done and vegetables are tender), turning often, and brushing with the remaining marinade.