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<blockquote data-quote="moreluck" data-source="post: 513939" data-attributes="member: 1246">Tropical Kebobs&nbsp;Ingredients&nbsp;1 package Boneless, Skinless Chicken Breasts1/4 cup soy sauce1/4 cup light molasses2 tablespoons red wine vinegar1/2 teaspoon cayenne pepper1 teaspoon cinnamon1/2 fresh pineapple, cored and cut into 1” chunks&nbsp;Instructions<ol>
<li data-xf-list-type="ol">In medium bowl, whisk together soy sauce, molasses, vinegar, cayenne pepper and cinnamon; set aside 1/4 cup of marinade. Add chicken, cut into 1inch pieces, to bowl and refrigerate 30 to 60 minutes.</li>
<li data-xf-list-type="ol">On skewers, alternate chicken and pineapple pieces.</li>
<li data-xf-list-type="ol">Place kebabs on lightly oiled grill, cover and cook over medium direct heat for about 15 minutes, basting with reserved marinade and turning occasionally. Kebabs are done when juices run clear in the thickest chicken piece, and a meat thermometer reads 170° friend.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 513939, member: 1246"] Tropical Kebobs [B]Ingredients[/B] 1 package Boneless, Skinless Chicken Breasts 1/4 cup soy sauce 1/4 cup light molasses 2 tablespoons red wine vinegar 1/2 teaspoon cayenne pepper 1 teaspoon cinnamon 1/2 fresh pineapple, cored and cut into 1” chunks [B]Instructions[/B] [LIST=1] [*]In medium bowl, whisk together soy sauce, molasses, vinegar, cayenne pepper and cinnamon; set aside 1/4 cup of marinade. Add chicken, cut into 1inch pieces, to bowl and refrigerate 30 to 60 minutes. [*]On skewers, alternate chicken and pineapple pieces. [*]Place kebabs on lightly oiled grill, cover and cook over medium direct heat for about 15 minutes, basting with reserved marinade and turning occasionally. Kebabs are done when juices run clear in the thickest chicken piece, and a meat thermometer reads 170° friend. [/LIST] [/QUOTE]

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