These grilled chicken kabobs are crafted with chicken marinated a tropical fusion featuring Beano’s Pineapple Honey Mustard and a colorful medley of vegetables, all threaded onto skewers and grilled to perfection. An easy, delightful dinner that can also be baked in the oven
Ingredients:
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 1/4 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup Beano’s Pineapple Honey Mustard
- 1 teaspoon minced garlic
- salt and pepper to taste
- 1 red bell pepper cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch pieces
- 2 small zucchini cut into 1-inch slices
- 1 red onion cut into 1-inch pieces
Directions:
- Combine the olive oil, soy sauce, Beano’s Pineapple Honey Mustard, garlic, and salt and pepper in a large bowl. Whisk until well combined.
- Add the chicken, bell peppers, zucchini, and red onion to the bowl, ensuring they are well coated in the marinade.
- Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours for a deeper flavor infusion.
- Soak wooden skewers in cold water for at least 30 minutes.
- Preheat your grill or grill pan to medium-high heat.
- Thread the marinated chicken and vegetables onto the skewers.
Grill each skewer for 5-7 minutes on each side, or until the chicken is thoroughly cooked. - Enjoy!
