Grilled Hawaiian Chicken Kebabs

Grilled Hawaiian Chicken Kebabs
Who doesn't love food on a stick?

INGREDIENTS:
FOR THE MARINADE:
1/2 cup Dark Brown Sugar
3 cloves Garlic, minced or pressed in a garlic press
1-1/2 teaspoons grated or minced Fresh Ginger
1 cup Pineapple Juice
2 tablespoons Tamari {or Soy Sauce}, plus more for drizzling
FOR THE KEBABS:
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
EXTRAS:
Metal Skewers
4 cups cooked Brown Rice
Sliced Green Onions

DIRECTIONS:
In a jar or bowl combine the marinade ingredients. Whisk until the sugar is dissolved. Let the marinade sit to get the flavors to meld and store in the fridge until ready to use

Skewer the chicken, pineapple, peppers and onions alternately and place into a shallow pan or large resealable plastic bag. Pour marinade over top and toss to coat.

Marinate for 30 minutes, turning every so often.

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 of your choice, sprinkle with sliced green onions and drizzle a little more tamari {or soy sauce} over top.

Enjoy!