It seems fitting that a week long drought of posts would be quenched with something labeled “quick” since it reflects why  there was a drought at all.  Work has been taking it all out of me this week and the last thing I felt like doing upon dragging my feet through my apartment door was cooking, so thus the drought.  I have something extra-super-special I’m making this weekend that I’ve been looking forward to for months (which will be posted Monday) but for now, I whipped this together tonight and it was scrumptious.

My dad messaged me this afternoon asking what he should do with a few boneless, skinless chicken breasts since my mother is away at her 40th high school reunion in Milwaukee.  Being a man who will happily eat frozen pot pies and canned peaches every night, I began suggesting the easy recipe below and realized just how tasty it sounded to me. So I went ahead and made it for myself, determined to post something new before my epic post Monday.  And here it is.

Quick Asian Chicken Kabobs

Ingredients

• ¼ cup your favorite bottled teriyaki sauce or marinade
• ½ lime, juiced
• ¼ tsp red pepper flakes
• 1 clove garlic, chopped
• 1 large boneless, skinless chicken breast (or 2 small ones)
• 1 cup fresh pineapple chunks
• ½ green bell pepper, cut into bite-sized pieces
• ¼ yellow (not sweet) onion sliced thick

Directions

1.) In a medium-sized bowl, mix together the marinade, lime juice, red pepper flakes, and garlic.

2.) Cut the chicken into 1-inch cubes and toss with the marinade.  Cover and refrigerate at least a half hour or up to 5-6 hours.

3.) Heat a grill pan, charcoal grill, electric grill, etc, over medium-high heat. If using a charcoal grill, soak wooden skewers at least 30 minutes in water to prevent catching fire (whee!).

4.) Once the chicken has finished marinating, skewer on wooden skewers, alternating with pineapple, bell pepper, and onion.  Grill for about 10-12 minutes total with a lid on (if possible), rotating every few minutes to char evenly and make sure the chicken has cooked through.

5.) Serve with jasmine rice or steamed sugar snap peas.

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