Grilled Pineapple Kabobs with Couscous

By Staci  Davis

I love kabobs, especially with pineapple and veggies.

Grilled Pineapple Kabobs & Couscous

Ingredients:

I pound of whole, boneless chicken breasts

1 Teaspoon worcestershire sauce

salt and pepper

1 large can of pineapple chunks

1 can crushed pineapple

Peach balsamic vinegar

Carton Package button mushrooms

Directions

Cut chicken breasts cut into cubes. In mixing bowl place the following ingredients: and 1 teaspoon Worcestershire sauce, Tablespoon brown sugar, use juice from 1 large can of pineapple chunks, add salt and pepper. Place chicken cubes in bowl and Marinate chicken breast with pinapple juice over night and marinate all night.

Cut green bell peppers, and red peppers, and purple oninons into squares and and skewer the fruits and vegetables separately, all chicken on kabobs and vegetables on the other.  (due to samonila)

Slide them on skewer, resalt and pepper.

Grill chicken first cook until chicken is firm but not hard  5-7 minutes per side on medium high grill.

Once you turn the chicken you can place the vegetables kabob on the grill and cook until tender

Make Couscous (for a nice addition)

Use a box of roasted garlic Couscous, follow directions except use pineapple juice instead of water and add a cup of crushed pinapple.

Serve and enjoy!