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Marinade:
1/2 Cup Pineapple Juice
1 Cup Soy Sauce
2 tbsp Honey
1/4 cup oil
2 tbsp brown sugar
1 1/2 tsp Garlic Powder
1.5 tsp ginger powder
Kebob:
3 lb boneless, skinless chicken breasts, cut into 1 inch chunks
½ lb pineapple, cut into 1 inch chunks
1 purple onion, cut into 1 inch chunks
1 red pepper, cut into 1 inch chunks
1 green pepper, cut into 1 inch chunks
Combine all marinade ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 10 mins. Cool.
After you cut all your vegetables and chicken for the kebabs, place in a 9×13 pan. Pour the cooled marinade over it. Cover and refrigerate for at least 3-4 hours or overnight.
Run water over the wooden skewers so they do not catch fire on grill.
Alternate chicken with veggies and pineapple on the skewer.
Heat grill to med-high heat. Grill covered appx 6 mins a side until chicken is cooked through.

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Recipe by Chef Eitan Bernath, 14 year old chef, foodie and at 11 years old Chef Bernath was a contestant on the competitive chef reality TV show, Chopped.
– Justin Sohn for Foods of Judaism