Sweeten up Miesfeld’s flavorful chicken with caramelized pineapple and crispy veggies…then slathered with sweet and tangy glaze for the ultimate taste of tropical paradise!

2 pounds chicken breasts chopped into 1 1/2″ cubes (4-6 chicken breasts)
1 fresh pineapple pieces
1 red bell pepper, cut into 1 inch pieces
1 green pepper, cut into 1 inch pieces
1 onion, cut into chunks
5 tablespoons olive oil
1 teaspoon cornstarch

Sweet & Tangy Glaze
1/2 cup red wine vinegar
1/4 cup canned pineapple juice
3/4 cups sugar
3 tablespoons ketchup
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ginger powder
1/4 teaspoon red pepper flakes


*If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling*

In a medium bowl, whisk Sweet and Tangy Glaze ingredients together. Add 1/4 cup of this marinade to a large freezer bag along with the chopped chicken and 3 tablespoons olive oil. Toss the sauce and chicken evenly. Marinate in the refrigerator 1-4 hours. Add 2 tablespoons marinade to a large bowl along with 2 tablespoons olive oil. Add pineapple and veggies and toss to coat. Refrigerate. Refrigerate remaining glaze separately.
When ready to cook, drain marinade from chicken and thread chicken, pineapple, peppers and onions onto skewers.
Add the refrigerated glaze to a small saucepan and whisk in 1 teaspoon cornstarch. Bring to a boil (either on grill or stovetop) and simmer until slightly thickened, about 5 minutes (it will continue to thicken upon standing). Set aside.

TO GRILL: Generously grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 12-15 minutes, rotating every couple minutes until nicely browned and slightly charred on each side and chicken is cooked through. Brush kabobs with Sweet and Tangy Glaze. Serve with rice.