I often forget about making kabobs. It is a simple way to make an easy and extremely versatile meal. It makes a great appetizer or a main course for either a small or large group. 

 

Other vegetables I have used are mushrooms, yellow crookneck squash, slices of corn on the cob, fennel, and bok choy. Tri-tip cut into 1½-inch cubes is also a good substitute if you don’t want to use chicken. 

 

Yield 10 kabobs

 

2 large chicken breasts, boneless and skinless cut into 1½ -inch cubes

2 Tbsp rice wine vinegar

½ tsp sesame oil

1 Tbsp Dijon mustard

1 garlic clove, sliced thin

1½ cups tamari or soy sauce

½ cup brown sugar

1 can pineapple chunks

2 garlic cloves, minced

½ tsp salt

¼ tsp pepper

1 Tbsp cornstarch

1 Tbsp water

1 red bell pepper, cut into 1-inch cubes

1 green bell pepper, cut into 1-inch cubes

3 small zucchinis, cut into 1-inch cubes

10 Wood skewers, presoaked in warm water  


For the Marinade: In a medium-size bowl, mix together the rice vinegar, sesame oil, mustard, the sliced garlic, and 1 cup tamari or soy. Place the chicken in the marinade and let sit in the refrigerator for 30 minutes. 


For the glaze: In a small saucepan on medium heat, whisk together the brown sugar, ½ cup tamari or soy, ¼ cup of the pineapple juice from the can, the minced garlic, salt, and pepper. In a small bowl, whisk together the water and cornstarch and pour it into the saucepan and stir to combine. Simmer the mixture for 2 minutes until it starts to thicken. Remove the pan from the heat. 

 

Preheat the grill to medium heat. 


For the kabobs: Thread the chicken, peppers, zucchini, and pineapple on to the skewers. 


Grill the kabobs for 8-10 minutes until the meat is cooked through. Remove the kabobs from the grill and baste with the glaze.

 

Serve with rice and any remaining glaze on the side. 

 

Just Salt It, and enjoy!