Chicken Kabobs (With Mushrooms & Pineapple)

Tasty Kabobs!

Ingredients:
1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
1/3 cup finely chopped onion
2 cloves garlic, crushed
1/3 cup low sodium soy sauce
2 tablespoon salad or olive oil
2 tablespoons white wine
1/4 cup vinegar
1/2 teaspoon ground sage
pinch dill
black pepper
18 fresh mushrooms, washed & stems removed
1 yellow bell pepper, cut into chunks
1 red bell pepper, cut into chunks
18 fresh pineapple chunks
3 small oranges, quartered
1 large red onion, cut into chunks (optional)
wooden skewers
cooking spray

Method:
Combine the onion, garlic, soy sauce, oil, wine,and vinegar in a shallow dish. Stir in the sage and dill. Lightly pepper the chicken and add with the mushrooms to the marinade. Marinate several hours or overnight.
Soak the wooden skewers in water for 30 minutes. 
Bring 2 cups of water to a boil. Add the peppers and simmer covered for 2 minutes. Drain and set aside to cool.
Thread the chicken onto the skewers alternately with the veggies and pineapple, topping each with an orange wedge. Or, place the chicken pieces on skewers and alternate the veggies and fruits on separate skewers. Reserve the marinade to use while grilling.

Ready for grilling

Preheat the grill to a medium heat. Grill the skewers 6 inches above the coals/ heat, turning occasionally and brushing with reserved marinade. The chicken takes approximately 15 minutes to cook and the vegetables require 6 to 8 minutes to cook. Lower hood, if using one.(Or, cook in an oven broiler, 6 inches from the heat.) Serves 6 to 8.

On the grill

Note: I also pre-boiled miniature red potatoes for 5 minutes. Then I threaded them on skewers and grilled them for 15 - 20 minutes, brushing with the reserved marinade. Delicious!

Potatoes and kabobs