In medium bowl, whisk together soy sauce, molasses, vinegar, cayenne pepper and cinnamon; set aside 1/4 cup of marinade. Add chicken, cut into 1inch pieces, to bowl and refrigerate 30 to 60 minutes.
On skewers, alternate chicken and pineapple pieces.
Place kebabs on lightly oiled grill, cover and cook over medium direct heat for about 15 minutes, basting with reserved marinade and turning occasionally. Kebabs are done when juices run clear in the thickest chicken piece, and a meat thermometer reads 170° F.
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat1g (0%)
Saturated Fat 0g (0%)
Trans Fat 0g
Total Carbohydrate19g (0%)
Dietary Fiber 1g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Katherine M - Browns Summit, NC
4/7/2009 7:44:10 PM
I did this with whole chicken breast instead of kebabs and they turned out really great. When the chicken was almost done I added some pineapple chunks and finished cooking. Even the kids loved this one!