Teriyaki Grilled Chicken Kabobs with Spicy Peanut Sauce

Kabobs:

• 4 boneless, skinless chicken breasts (preferably organic), cut into 1 inch cubes
• 1 half pineapple: peeled, cored and cubed
• 1 red or orange pepper: cored and chopped into 1 inch slices
• 1 red onion: peeled and cut into chunks for grilling
• 12-15 soaked wooden skewers, or steel skewers if available

Once chicken and remaining kabob foods are cubed and ready, slide them onto skewers, alternating chicken with other items as desired.

Place all skewers into a large roasting pan or casserole dish for marinating. It is best to allow all of the skewers to marinate at least 2-3 hours refrigerated, but you can leave them longer.

Marinade:

• 1 half cup olive oil
• 1 half cup Braggs soy sauce
• 1 quarter cup honey
• 1 tbsp chopped garlic
• 1 pinch sea salt

Pour marinade over kabobs, being sure to coat them well. If the roasting pan or casserole dish has a lid, place it over the container tightly, and gently shake the kabobs in the marinade to ensure even coating.

Spicy Peanut Dipping Sauce:

• 2 tbsp peanut butter (natural)
• 3 tbsp Braggs soy sauce
• 1 tsp sambal oelek (chili pepper sauce)
• 1 tbsp brown sugar
• Juice of 1 lemon

Mix all ingredients over low heat in a small sauce pan until well combined and like a thin paste.

Grill Kabobs over medium to low heat on your barbeque, being sure to turn regularly to ensure even cooking. Cooking time will depend on your barbeque, but typically won't be longer than 10-15 minutes.

Pair kabobs and peanut sauce with a fresh mango salad on a sunny summer day!