I’ve made a lot of Hawaiian dishes lately. Hmm. I wonder if that is my subconscious self hinting to my conscious self that a visit to Hawaii is in order. Ya think? Well, I guess if I can’t visit, the next best thing is to pretend. I just put an umbrella in my drink, whip up some Hawaiian kabobs and blow up the kiddie pool. Haha! Just kidding. These kabobs are flavorful and light. Juicy and healthy. A word I don’t use very often on the cupcake theory. I tend to stick to things that are good for the soul. I do love a light, healthy meal though. Feels so good. I guess the healthy meal (good for the body) and the dessert (good for the soul) create balance in the world. Here’s to balance!
1/2 c soy sauce
1 c pineapple juice
1/4 c brown sugar
1/8 t garlic powder
1 1/2 T lemon juice
8 chicken tenders, cut in 1-inch chunks
1 green pepper, cut in 1-inch chunks
1 red onion, cut in 1-inch chunks
1 can pineapple chunks or 1 fresh pineapple, cut in 1-inch chunks
2 cups cherry tomatoes
Mix marinade and set half aside for later. Place chicken chunks in remaining marinade and refrigerate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes as well. Assemble kabobs by alternating chicken, pepper, onion, pineapple and tomatoes on skewers. Grill on low for 15-20 minutes, turning frequently. Brush reserved marinade over kabobs while grilling.