Prep: 12 minutes Marinate: 3 to 6 hours Cook: 10 minutes
1/3 cup orange juice
1/4 cup soy sauce
1 teaspoon minced fresh ginger
2 garlic cloves, minced
2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
2 orange or red ell peppers, cut into 1-1/2 inch cubes
1 pineapple, cubed
1 pint cherry or grape tomatoes
1. Combine first 4 ingredients in a shallow dish or large plastic zip-lock bag. Add chicken and onion, stirring to cover. Refrigerate for 3 to 6 hours.
2. Drain chicken and onion; discard marinade. Thread chicken, onion, and next 3 ingredients on 10 or 12 (10-inch) skewers. (To Prevent burning, soak skewers in water prior to threading) Brush with Lime-Cayenne Butter
3. Grill over medium heat (325 degrees) for 8 to 10 minutes or until chicken is cooked through, turning and basting several times with more Lime-Cayenne Butter. Makes 4 servings.
Lime Cayenne Butter
1/2 cup butter
1 1/2 tablespoons fresh lime juice
1/2 teaspoon cayenne powder
1/2 teaspoon garlic salt
Melt butter, and stir in remaining ingredients. Makes 1/2 cup.
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