2 -3 Chicken Breasts (cut into 2 in cubes)
1 tsp Olive Oil
1 tbsp Essential Sauce (Gluten Free)
4 tbsp Pineapple-Yaki Sauce
Fresh Pineapple (cut into chunks)
Bamboo sticks or kabob holders*
Cooking Instructions:
- Place chicken pieces, oil, Essential Sauce, and Pineapple-Yaki Sauce in a large reclosable bag.
- Marinate chicken in the refrigerator for 6 or more hours. Shaking and mixing the bag several times during the time period.
- Slide chicken pieces onto bamboo stick or kabob holders so that chicken pieces are touching.
- Place a pineapple chunk after every 3 or 4 pieces of chicken.
- Place kabobs on heated grill and cook until done. Try to only turn the kabobs once during cooking - this helps retain the juices in the meat.
*If you soak the bamboo sticks in water for 30 minutes, the ends will not burn off while grilling.
