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Chicken Kabobs With Tomato-Soy Marinade




Source of Recipe


Marla


Recipe Introduction


With chicken and vegetables broiled together, these kabobs are nearly a meal in themselves, needing only the addition of a green salad and hearty bread. If time permits, I also prepare rice.

The kabobs can be cooked on an outdoor grill or inside in the oven broiler.



List of Ingredients




Chicken Kabobs With Tomato-Soy Marinade


¼ cup soy sauce
1 tablespoon honey
1 tablespoon tomato paste
2 cloves garlic, minced
¼ teaspoon black pepper
Canola oil or nonstick cooking spray
12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
One 8-ounce can pineapple chunks in their own juice or 24 (1-inch) cubes fresh pineapple
1 small zucchini, cut into 24 ¼-inch slices, blanched
Four 12-inch metal skewers



Recipe



To complete the recipe

Whisk together the marinade ingredients in a glass bowl. Add the chicken and stir to coat. Cover and refrigerate for at least 30 minutes or for as long as 24 hours, stirring occasionally.

When ready to cook, set the oven broiler rack 4 to 5 inches from the heating element; preheat the broiler.

Lightly oil a baking sheet or broiler pan. Thread the chicken onto the skewers, alternating with the pineapple and zucchini. Place the skewers on the prepared pan; baste the zucchini and pineapple with the marinade. Set aside the remaining marinade.

Broil for 4 minutes; turn and baste with the marinade. Broil for about 2 more minutes, or until the chicken is cooked through. (Test the center pieces for doneness, since they take the longest to cook.) Discard the remaining marinade.

If you prefer, cook the chicken kabobs on an outdoor grill.