Time to get out of the kitchen and move to cooking outdoors on the grill. Otherwise known as time to turn the cooking duties over to my husband while I sit back and enjoy a cold beverage. As much as I enjoy having burgers or turkey sausage hot off the grill, sometimes I want something a little lighter and more colorful on my plate.

These bright, flavorful grilled pinapple chicken kababs are the perfect solution to your summertime grilling slump. They are also kid-friendly and easy to assemble ahead of time. I served mine with some brown rice and freshly picked tomatoes and cucumbers from the farmers market. I drizzled some extra-virgin olive oil over the sliced vegetables and sprinkled them lightly with salt. Then I fought off my daugther as she tried to steal every last sliver of cucumber on my plate.

Simple, colorful and delicious; you need to add this recipe to your summertime grilling menu!

PINEAPPLE CHICKEN KABOBS

Ingredients:

1 1/4 pounds boneless, skinless chicken breast (preferrably orgaqnic)
1/4 cup orange juice
2 tablespoons teriyaki sauce
1 tablespoon honey
1 large red bell pepper
1 large green bell pepper
1 large red onion
2 cups fresh pineapple

Directions:

Cut chicken into one inch pieces and place in gallon size ziplock bag. Whisk together orange juice, teriyaki sauce and honey in a small bowl and pour over chicken. Allow to marinate at least 30 minutes or up to 2 hours.
If using wooden skewers, soak them in water while the chicken is marinating.
Cut bell peppers, onion and pineapple into one inch pieces.
Remove chicken from marinade and assemble chicken, peppers, onion and pineapple on a skewer.
Place on grill over hot coals and cook 8-10 minutes, turning frequently until chicken is cooked through.