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!!!!!

Reviewed On: May 26, 2012

I LOVE LOVE LOVE this recipe!!! I make it at least once a week. It is so quick and easy and makes and awesome meal! I used butter instead of olive oil and I used almost a cup of corn flakes and 1/2 a cup of parmesan cheese. I cut the chicken breasts into strips. Serve with rice/quinoa and LOTS of broccoli! YUM!!!

Reviewed On: May 25, 2011

SO GOOD!!! I used leftover ham from Easter and whatever veggies I had; corn, celery, carrots, onion and potatoes. I also added leftover mashed potatoes which thickened it nicely. Loved it and it was so easy to make!

Reviewed On: May 25, 2011