Reviewed: May 26, 2012

LOVE this recipe!!!!! I quadrupled the sauce and put half in a ziploc bag with the cut up chicken pieces and half in a ziploc bag with red peppers, onions and pineapple. I marinated everything for about 9 hours. I drained the sauce off the veggies and saved it to baste the kabobs with while on the grill. I soaked the kabob sticks for a while (though not long enough) then alternated chicken, fruit and veggies on the sticks. I put the kabobs on the grill (next time I'll turn the heat down a bit before putting them on) but left the sticks hanging out of the grill. Once they were finished cooking I put a piece of aluminum foil under them so they would keep warm but not char too much. That's when I basted them with the extra sauce. They were to die for!!! I can't wait to make them again!!!!!

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Reviewer:

Larissa

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Yakima, Washington, USA

Reviewed: May 25, 2012

LOVE it!

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Reviewer:

rcrehurek

Reviewed: May 22, 2012

I made the full amount of marinade for just two large boneless skinless chicken breast halves, which did turn out to be too much, so I may scale that back next time. I used part of the marinade to marinate the chicken and veggies (separately), used part to baste on while grilling and served the rest at the table for anyone who wanted additional for drizzling. I skewered the chicken separately from the veggies (I used red, yellow and orange bell peppers, onion and zucchini), grilled the veggies first and removed them to a warm oven, and then grilled the chicken. No chance of overcooking the chicken that way. This was very good and one we’ll be enjoying again!

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Reviewer:

bellepepper

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Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: May 19, 2012

It was alright but nothing exceptional. I think it would have benefited from salt and more honey. I'll try it again.

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Reviewer:

sakuba29

Reviewed: May 18, 2012

So good!!! The kids even love it.

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Reviewer:

Lisawrx

Reviewed: May 17, 2012

I only marinated the chicken for about 30 mins and it was phenomenal. I used the chicken for a grilled chicken salad served with an Asian ginger vinegarette and it was super tasty!

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Reviewer:

Sarabdwalt

Reviewed: May 16, 2012

We really liked this. The chicken was moist and tender and the vegetables were great too. While it's good and I'll probably make it again, I didn't think it was anything special.

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Reviewer:

Jessie

Cooking Level: Intermediate

Living In: Hannover, Niedersachsen, Germany

Reviewed: May 13, 2012

Delicious!! We tried this last night with some chicken tenders I found in my freezer and defrosted, thinking they were breast cutlets. It was windy so we baked them in the oven, they were moist and tasty. Family polished off all the chicken and rice- I will cook more next time, out on the grill if it's not too windy. I know my son will be asking me to make this all summer long. Thanks for sharing!

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Reviewer:

Smitchak

Reviewed: May 5, 2012

Delicous! The next time I make these I will cook the vegetables and chicken separately. In order to make sure the chicken was done I overcooked the rest.

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