Five Spice Chicken Kabobs

I'm on a desperate hunt for good grilling recipes. Summer is nearing and my husband want nothing to do with the stove, so I grabbed this recipe from my Better Homes and Gardens cookbook. We skipped the peppers because I don't like them. It's a great recipe, easy to throw together since there is no marinating, and delicious. The flavor was actually pretty light, and I might kick it up a notch next time.


Five Spice Chicken Kabobs
Reworded from Better Homes and Gardens Bridal Edition
Makes 6 servings

1/4 cup frozen orange juice concentrate, thawed (I just reduced 1/2 cup OJ over low heat in a saucepan)
2 Tablespoons honey
1 Tablespoon soy sauce
1/4 teaspoon, five-spice powder
dash ground ginger
1 pound boneless skinless chicken breasts
1 cup fresh pineapple chunks or one 8-ounce can pineapple chunks, drained
1 medium green sweet pepper, cut into one inch pieces
1 medium red sweet pepper, cut into one inch pieces
2 cups hot cooked rice

1. For glaze, in a small bowl combine orange juice concentrate, honey, soy sauce, five-spice powder, and ginger. Set aside.
2. Cut chicken into 1 inch pieces. On 6 long metal skewers, alternately thread chicken, pineapple, and peppers, leaving 1/4 inch space between pieces.
3. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 12-14 minutes or until no longer pink, turning and brushing once with glaze up to the last 5 minutes of grilling. For gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above. Serve with hot cooked rice.