Serve with Pear Salad, Sautéed Broccoli, and White Wine – Riesling.
1 – 1½ lbs. (500 – 750g) chicken breasts, skinless and boneless
1 med. onion, quartered
1 med. red pepper, seeded and ribs removed
1 med. yellow pepper, seeded and ribs removed
3 garlic cloves, pressed or chopped fine
¾ cup (180ml) olive oil
¾ cup (180ml) honey
1 tbsp. (15ml) soy sauce
Freshly ground pepper to taste
1 small can pineapple chunks, drained
10 – 16 baby bella mushrooms, stems removed
Vegetable oil for grill
Cut chicken into 1½ in. (3.8cm) pieces and then place into a plastic bag or bowl. Separate onion sections, add to chicken. Slice peppers into 1 in. (2.54cm) pieces add to chicken. Set aside.
Whisk garlic through pepper together in a small bowl. Add half, maybe a little more, this mixture to chicken. You need to hold back some marinade for basting while you grill. Cover and refrigerate 1 – 2 hours.
Coat grill lightly with olive oil. Set grill to medium-high.
Thread chicken and veggies onto skewers, e.g.: chicken, onion, mushroom, yellow pepper, chicken, pineapple, red pepper, and so on. Make sure all the pieces touch but aren’t jammed against one another. Discard remaining marinade.
Grill 12 – 15 minutes. Brush skewers with held back marinade and turn frequently so meat cooks evenly.
No skewers? No problem.
Drain chicken mixture in a colander. Heat a skillet on the grill or stove. Add reserved marinade, chicken and remaining ingredients. Sauté 12 – 15 minutes, stirring and turning frequently.
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