¼ c. H-E-B Olive Oil
2 red onions, peeled and cut into 4 wedges
1 golden pineapple, skinned, cut into 1 ½-inch wedges
2 red bell peppers, cut into 1 ½-inch pieces
16 fresh button mushrooms
2 lb. H-E-B Lemon Pepper Seasoned Boneless Chicken Breasts, cut into 1 ½-inch piece
Combine olive oil, onion, pineapple, bell pepper and mushrooms in a large H-E-B zippered s
torage bag; toss to coat. Sprinkle with salt and cracked black pepper. Marinate for 30 min
utes in refrigerator.
Use 8 metal or water-soaked bamboo skewers. Thread skewers with onion, chicken, pineapple,
bell pepper and mushroom; repeat order 2 or 3 times depending on length of skewer. Cover
and refrigerate until ready to grill.
Heat charcoal 30 minutes or gas grill 10 minutes to 375°F. Brush hot grill with olive
oil to prevent sticking. Grill kabobs 8 to 10 minutes on each side until meat is cooked.
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