|1||pkg. PERDUE® Fresh Boneless Skinless Chicken Breasts or PERDUE® FRESH CUTS™ Diced Chicken Breast|
|1||can pineapple juice (6 ounces)|
|2||tbsp. vegetable oil|
|1||lime, zested and juiced|
|1||inch piece fresh ginger, grated|
|1/2||tsp. red pepper flakes|
|1/2||fresh pineapple, cut into 16 chunks|
|1||large red bell pepper, seeded and cut into 16 (1-inch) chunks|
|4||metal skewers or 8 (12-inch) wooden skewers soaked in water for 30 minutes|
Cut chicken breasts into 16 bite-sized chunks. In a bowl, whisk together the pineapple juice, vegetable oil, lime juice and zest, sugar, grated ginger and red pepper flakes until sugar dissolves. Add the chicken chunks, cover and marinate in the refrigerator for 30 minutes.
Thread alternating pieces of chicken, pineapple and red bell pepper onto skewers. Discard remaining marinade.
Heat your lightly greased grill or grill pan to medium high heat. Grill the kebabs for 10 to 12 minutes, turning every 3 to 4 minutes. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Remove kebabs from the grill, let rest for 2 to 3 minutes, serve and enjoy!
If using wooden skewers, soak in water for 30 minutes to keep skewers from burning on the grill. If using metal skewers, remember your chicken will cook faster because the metal will conduct the heat and cook the chicken cubes from the inside as well as the grill heat cooking the chicken from the outside.