1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 red bell pepper, cut into 1-inch chunks

1/2 pineapple, peeled, cored, and cut into 1-inch chunks

1/2 cup water

1/4 cup brown sugar

1/4 cup soy sauce

2 Tbsp lime juice

2 cloves garlic, finely chopped

2 Tbsp Milford Spice Company‚Äôs Tantalizing Thai 

1/2 tsp salt


Thread chicken, bell pepper and pineapple onto skewers.
Place in 13x9-inch baking dish.
Mix remaining ingredients in small bowl.

Reserve 1/4 cup for brushing.
Pour remaining marinade over skewers.

Cover and refrigerate 1 hour. Remove skewers from marinade. Discard any remaining marinade.

Grill skewers over medium-high heat 4 to 6 minutes per side or until chicken is cooked through, turning occasionally and brushing with reserved marinade.

Serve with chopped fresh cilantro and lime wedges, if desired.

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