1. In a 2-quart baking dish, combine all marinade ingredients. 2. Cut chicken thighs in half; add to marinade and cover. 3. Refrigerating at least 2 hours, turning chicken once. 4. Heat Grill. 5. Drain chicken, reserving marinade, Alternately thread chicken, bell pepper, zucchini, and pineapple into four 12-inch metal or wooden skewers. 6. (note: if using wooden skewers; soak in water for 20 minutes) When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from med-high coals. 7. Cook 15-20 minutes, or until chicken is no longer pink, turning often and brushing frequently with reserved marinade. 8. Discard any remaining marinade. ---------------------------------------------------------------------------
Nutrition
Ingredients
