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Pineapple Chicken Kabobs

Juicy pieces of chicken are seasoned with a spice rub and basted with a bourbon glaze, both featuring Domino® Light Brown Sugar, and are grilled over an open flame for the ultimate flavor.

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For the rub
  • 1/4 cup Kosher salt 
  • 1/4 cup Domino® Light Brown Sugar
  • 1 tablespoon Paprika 
  • 1 tablespoon Garlic powder
  • 2 teaspoons Ground black pepper
For the glaze
  • 2 tablespoons Unsalted butter
  • 2  Cloves of garlic, finely chopped
  • 1 cup Domino® Light Brown Sugar
  • 1/2 cup Bourbon 
  • 1 cup Pineapple juice
  • 1/2 cup Ketchup 
  • 2 tablespoons Apple cider vinegar
  • 1/2 teaspoon Salt 
  • 1/4 teaspoon Ground black pepper
For the kabobs
  • 4 Boneless chicken breasts, cut in 1 1/2-inch cubes
  • 1 medium Red onion, cut into 1 1/2-inch pieces
  • 2 Red bell peppers, cut into 1 1/2-inch pieces
  • 2 Green bell peppers, cut into 1 1/2-inch pieces
  • 1 small Pineapple, cut into 1 1/2-inch pieces
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Prep Time : 25 minutes / Cook Time : 12-15 minutes / Yields: 8 kabobs

Step 1

Combine all the ingredients for the rub. Use 2 tablespoons of rub to season the chicken. Cover and place in the refrigerator. Store leftover rub in an airtight container. Use to season other chicken, pork, or beef dishes.

Step 2

Prepare the glaze. In a medium saucepan, melt butter. Add garlic and sauté for about 2 minutes, or until golden and soft. Add the rest of the ingredients and stir until well combined. Bring the mixture to a boil. Reduce heat and simmer over medium heat until the mixture thickens. About 15 minutes. Remove from heat and set aside. 

Step 3

Lightly oil the grate of your outdoor grill and preheat to high heat. 

Step 4

Thread the chicken, pineapple, and vegetables alternately onto 10-inch bamboo skewers.

Step 5

Grill until golden brown and the internal temperature of the chicken reaches 165°F. About 2-3 minutes per side per kabob. Baste with glaze as you grill. 

Step 6

Remove from grill and brush with additional glaze. Serve immediately.

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