1 Can Unsweetened Pineapple Chunks
2 tbsp Cider Vinegar
2 tbsp Maple Syrup
Dash of Pepper
½ lb Chicken, cut into 1 inch chunks
1 Green Pepper, small cut into 1 inch chunks
1 Red Bell Pepper, small cut into 1 inch chunks
1
Combine the pineapple juice, vinegar, maple syrup, and pepper
2
Pour half of the marinade into a bag, add the chicken
3
Seal and turn to coat. Refrigerate 4 hours
4
Cover and refrigerate remaining marinade for basting
5
Place chicken, peppers, and pineapple on skewers
6
Grill covered over medium heat for 10-15 minutes or until veggies are tender and meat is no longer pink
7
Turn and baste occasionally
Ingredients
1 Can Unsweetened Pineapple Chunks
2 tbsp Cider Vinegar
2 tbsp Maple Syrup
Dash of Pepper
½ lb Chicken, cut into 1 inch chunks
1 Green Pepper, small cut into 1 inch chunks
1 Red Bell Pepper, small cut into 1 inch chunks