IN THIS RECIPE

WHAT YOU NEED:

• 8 large wooden skewers
• 1 ripe pineapple, cut into large chunks
• 1 onion, rough cut into quarters
• 2 bell peppers, cut into large chunks
• to taste, salt
• 1/4 cup vegetable oil

For Marinade:

• 2 tbs honey
• 1 cup buttermilk
• 2 tbs salt
• 1 tbs soy sauce
• 1/2 cup water
• 1 pkg Sun-Bird Mongolian Beef Seasoning Mix
• 1 lb chicken breasts or tenders, diced

For Glaze:

• 1 tbs honey
• 1 cup pineapple juice
• 1 pkg Sun-Bird Mongolian Beef Seasoning Mix

PREPARATIONS:

• Soak skewers in warm water for one hour before using.
• Combine all of the marinade ingredients in a bowl and chill for one hour.
• Combine glaze ingredients in a sauté pan and bring to a simmer. Once sauce thickens, set aside until chicken is ready for glazing.
• After chicken has marinated, assemble skewers. Arrange pineapple, onion, bell peppers and chicken on skewers.
• Turn broiler to 500°F.
• Place kebobs on an oiled roasting rack and brush the skewers with a little but more oil.
• Roast under broiler for 10 minutes or until chicken is fully cooked.
• Remove from oven and brush with glaze. Return to oven and roast for an additional minute.