4 whole, boneless and skinless chickien breasts

2 red bell peppers

2 green peppers

1 large onion

1 can pineapple chunks

Garlic salt to your taste

1/4 C pineapple juice

12 kabob skewers

A "pepper" sauce


The night before (or several hours before grilling) chop veggies and chicken into kabob size pieces. Arrange meat, veggies and pineapple chunks on the skewers. Place kabobs in deep pan and add the salt, pineapple juice and enough Pepper Sauce to cover. Cover the pan and marinate overnight or for several hours.

Arrange on kabob sticks and grill 15-20 minutes.