Motor & Mosey

Here in San Diego, we are still hanging on to Summer with our cut-off shorts and light, fresh meals. I took on cooking Sunday dinner last night for my favorite boys, and these soy ginger kebabs with grilled pineapple were a definite hit.

Soy Ginger Kebabs with Grilled Pineapple

Makes 12 Kebabs

3 large chicken breasts, cut into 1-1 1/2 in cubes
3 bell peppers, chopped into 1 in pieces
1 large red onion, chopped into 1 in pieces
1 pineapple, chopped into 1 in pieces
Soy Ginger Marinade (recipe below)
Teriyaki Sauce (recipe below)

Soy Ginger Marinade

8oz can crushed pineapple w/ juice
3/4 cup soy sauce
1 in ginger, chopped
2 large cloves garlic, chopped
2 tbs agave nectar
1/4 tsp chili flakes
1/4 tsp sesame oil

Teriyaki Sauce

1 cup soy sauce
1 cup sugar
1 in ginger
3 garlic cloves
2 tbs sherry vinegar
1/4 tsp chili flakes

Mix marinade ingredients together in a large bowl, coat chicken thoroughly. Let marinate for 2 hours, stirring occasionally. Using bambo skewers, alternate peppers, chicken, onion, and pineapple. Grill on medium heat until cooked through, approx. 8-10 min per side. Serve with teriyaki sauce for extra flavor.

I served these kebabs with a basmati quinoa blend and steamed broccoli (my BF is a broccoli fiend!).