2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked kielbasa or Polish sausage, thickly sliced
1 can (20 ounces) unsweetened pineapple chunks, drained
2 medium green peppers, quartered
2 cups grape tomatoes
2 medium red onions, quartered
Instructions
In a small bowl, combine the first seven ingredients. Remove 1/2 cup for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add chicken to one bag; add the kielbasa, pineapple and vegetables to the other bag. Seal bags and turn to coat; refrigerate for at least 2 hours.
On 16 metal or soaked wooden skewers, alternately thread the chicken, kielbasa, pineapple and vegetables.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade. Yield- 16 kabobs.
Originally Submitted
7/21/2012
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