Grilled Comapeño Hawaiian Chicken Kebabs

This is a very simple summer favorite addapted from a recipe by good friend Laurie at You should visit her page for other great simple recipes made … well… from scratch!

Serves: 4-6
Prep Time: 35 mins
Cook time: 15-18 mins
Total time: 1 hr
1 tbs of Salsa Comapeño (2 if you feel like like being adventurous)
1 tbs of peanut oil
3 boneless-skinless Chicken Breasts, cubed
1 Red Bell Pepper, cubed {seeds and stem discarded}
1 Orange Bell Pepper, cubed {seeds and stem discarded}
2-3 cups Fresh Pineapple, cubed
1 Sweet Onion, cut in to chunks
Metal Skewers
4 cups cooked Brown Rice (or rice of your choice)
Sliced Green Onions

In a jar or bowl combine the marinade ingredients. Place the cubed chicken and vegetables in the marinade making sure they are all evenly coated and place in refrigerator for approximately minutes.

Afterwards, skewer the chicken, pineapple, peppers and onions alternately.

Preheat your grill to medium-medium high and cook for 12-15 minutes or until the chicken is cooked thoroughly and their is a good char on the vegetables.

Serve with rice, sprinkle with sliced green onions and drizzle a little more Salsa Comapeño.