Pineapple Pepper Chicken Kebobs
Entree / Chicken
A three ingredient marinade is the key to these easy, oven baked Pineapple Pepper Chicken Kebobs that are loaded with chicken, bell peppers, red onions and pineapple.
1 cup Pineapple juice
1 jar Robert Rothschild Farm Hatch Chile Jalapeño Jam
6 cloves Garlic, minced
3 lbs. Chicken breasts, boneless, skinless, cut into 1-in. cubes
2 bell peppers, cut into 1-in. pieces
1 red onion, cut into 1-in. pieces
1/4 tsp. salt
1 pineapple, cut into 1-in. cubes
In a large bowl, whisk together pineapple juice, Jam and garlic.
Add chicken and marinate for at least 1 hour or overnight.
Preheat oven to 450 degrees F.
Thread skewers (if using wood skewers, soak in water overnight) with chicken, peppers, onion and pineapple, alternating between meat, vegetables and fruit.
Place skewers on broiler pan or on a baking rack inside a baking sheet and baste with remaining marinade. Bake for 15 minutes.
Rotate kebobs and bake for an additional 15 minutes or until chicken is cooked through and vegetables are crisp tender.
Serve with additional jam, if desired.