Chicken Shish Kebabs
Prep: 20 min | Cooking: 25 min | Total: 45 min
Chicken, cubed (3 half breasts)
Pineapple, cubed (half a whole pineapple)
Red bell peppers, cut into squares (1)
Medium yellow onions, cut semi-cubically into 1x1-inches (2)
Yellow squash, cubed (1)
Olive oil (3 tbsp)
Poppy seed dressing (1/3 cup)
Hot pepper bacon jam or some barbecue sauce (1/3 cup)
Small portobello mushrooms (about a dozen)
Note: About 6 Shiish kebab spears required.
Put chicken, pineapple, peppers, onions, and squash in a medium size bowl. In a separate small bowl, mix together olive oil, poppy seed dresing, and bacon jam/barbecue sauce. Pour the completed sauce into the first bowl and mix gently until sauce coats all large ingredients.
Set grill to medium high heat. If you plan on making rice or another side dish, start doing so now.
Skewer each large ingredient, one by one, onto a shish kebab spear. Try to have the same amount of each ingredient on all spears. Grill, turning occasionally, for 25 minutes or until lightly charred (though make sure chicken is fully cooked). Serve on a bed of rice.