1 pineapple -- peeled and cut in 1
-- 1/2" pieces
2 medium walla walla onions -- cut in half, then
-- into 8 wedges like
-- a pie
1 red bell pepper -- cut into 1-inch
-- pieces
1 yellow bell pepper -- cut into 1-inch
-- pieces
1 green bell pepper -- cut into 1-inch
-- pieces
4 chicken breast halves -- cut into 1-inch
-- cubes
2 tablespoon olive oil
1/2 teaspoon garlic salt
1/2 teaspoon poultry seasoning
1/8 teaspoon ground tellicherry peppercorns
14 long bamboo skewers
***CHUTNEY GLAZE***
1/2 cup peach chutney
2 tablespoon teriyaki sauce and marinade
Instructions:
1. Place pineapple, onion wedges and pepper pieces on a large plate.
2. Place the chicken breast cubes in a small bowl, drizzle with oil
and sprinkle with garlic salt, poultry seasoning and pepper. Stir
around to coat chicken with seasoning and oil. 3. Skewer chicken,
pineapple and bell pepper pieces. 4 Mix chutney and teriyaki sauce
with a basting brush. 5. Grill kebabs until chicken is completely
cooked and no longer pink. Hint: We also make kabobs with steak cut
into 1-inch cubes. We alternate onion with the meat pieces. I love
the Greek seasoning from Penzeys which I sprinkle over the meat along
with olive oil. It is the easiest dinner ever.
