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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I first tried these kabobs when my daughter-in-law made them for my granddaughter's birthday party, writes Norma Wells of Cookson, Oklahoma. Full of soy sauce, ginger and pineapple flavors, these appetizers are popular when I serve them at get-togethers. Ingredients:
1/4 cup soy sauce |
2 teaspoons sugar |
1/2 teaspoon salt |
dash each pepper, garlic powder and ground ginger |
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes |
1 small green pepper, cut into 1/2 inch pieces |
2 cans (8 ounces each) pineapple chunks, drained |
1 teaspoon honey |
Directions:
1. In a small bowl, combine the soy sauce, sugar, salt, pepper, garlic powder and ginger. Pour half of the marinade into a resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. For each kabob, thread a piece of chicken, green pepper and pineapple onto a wooden toothpick. Place kabobs on a microwave-safe plate. Add honey to the reserved marinate.
3. Microwave kabobs on high for 3-4 minutes or until chicken is no longer pink, turning occasionally. Baste with reserved marinade during the last minute of cooking. Yield: 3 dozen.
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