***MARINADE***
1/3 cup lemon juice
1/4 cup butter -- melted
1/4 cup soy sauce
2 tablespoon firmly packed brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 tablespoon ketchup
1 teaspoon finely chopped fresh garlic
***chicken***
2 pounds chicken breasts -- boneless skinless
-- cut in 1-inch pieces
***KABOBS***
8 1 inch pineapple chunks
8 cherry tomatoes
1 small green pepper cut into 8 pieces
1 small zucchini -- cut in 8 pieces
Instructions:
In large resealable plastic food bag combine all marinade ingredients;
add chicken pieces. Tightly seal bag. Turn bag several times to coat
chicken well. Place in 13x9 inch pan. Refrigerate, turning occasionally,
at least 3 hours or overnight. Prepare grill placing coals to one
side; heat until coals are ash white. Make aluminum foil drip pan;
place opposite coals. Meanwhile, with slotted spoon, remove chicken
from marinade; reserve marinade. Assemble kabobs on metal skewers,
alternately threading chicken, pineapple, tomatoes, green pepper,
and zucchini. Brush kabobs with marinade. Place kabobs on grill over
drip pan. Grill, turning and basting with marinade occasionally, until
chicken is fork tender (15-20 minutes. Serve with wild rice if desired.
