Instructions

1. COMBINE chicken and 2 Tbsp. soy sauce in a 1-qt. resealable plastic bag; seal and gently shake until well coated. Refrigerate at least 2 hours or overnight.
2. HEAT the grill or a grill pan to medium-high heat.
3. DRAIN pineapple, reserving juice; set juice aside. Thread chicken, pineapple and vegetables alternately onto 8 (10-inch) skewers. Discard marinade. Place kebabs on an oiled grill rack; grill 4 minutes, turn and grill 4 minutes longer, or until chicken is no longer pink inside.
4. COMBINE reserved pineapple juice and remaining 2 Tbsp. soy sauce in a large saucepan; bring to boil over high heat and boil 3 minutes or until liquid is reduced to 1/2 cup. Remove from heat; stir in lime juice, sugar and ginger.
5. SPRINKLE cooked kabobs with cilantro and serve with dipping sauce and rice, if desired.

Cooking time (duration)

Prep Time: 20 min Marinate Time: 2 hrs Cook Time: 10 min

Number of servings (yield)

4 servings

Category

Dinnertime

Related

All Del Monte® Recipes