Chicken Kabobs

Marinate

• 1 tbsp sesame oil
• 3 Tbsp olive oil
• 2 Tbsp soy sauce
• 1 Tbsp water
• 3 Tbsp Piper Sauce
• 3 Tbsp honey
• 1/4 cup pineapple juice
• 2 Tbsp ginger, minced
• 3 cloves garlic, minced
• 1 tsp salt
• 1 tsp ground black pepper

Kebobs

• 2 lbs. chicken (breast or thighs)
• 1 pineapple or 1 (16 oz) can of pineapple
• 1 large red onion
• 1 green bell pepper
• 1 yellow bell pepper
• 1 red bell pepper

Note: If you are using bamboo skewers, be sure to soak them in water beforehand to prevent burning.

1. In a large bowl, whisk together the sesame oil, olive oil, soy sauce, water, Piper Sauce, honey, pineapple juice, ginger, garlic, salt, and pepper.
2. Chop the chicken, pineapple, onion, and bell peppers into 1 inch pieces. Add them to the marinade bowl, stirring to coat evenly. Let them marinate for at least 30 minutes, or for deeper flavor, refrigerate overnight.
3. Preheat your grill to medium-high heat.
4. Assemble the kabobs by threading the chicken, pineapple, onion, and bell peppers onto the skewers in any order, alternating between chicken, vegetables, and fruit. Aim to distribute the ingredients evenly across all skewers.
5. Oil the grill grates to prevent sticking. Place the kabobs on the grill and cook for 5–6 minutes per side until they develop a nice char, flipping occasionally for even cooking. Total grilling time should be about 15–18 minutes.
6. Check a larger piece of chicken for doneness. Use an instant-read thermometer to ensure it reaches 165°F, or cut into a piece to confirm it's fully cooked.
7. Serve: Enjoy your kabobs straight off the skewer, pair them with some pita and tzatziki, or serve over rice!

• Your favorite Kebab

1. Unwrap Kebab.
2. Add desired amount of Piper.
3. Enjoy!