Marinade:
2 tablespoons brown sugar
3 tablespoons soy sauce or tamari
2 tablespoons dry sherry
1 tablespoon oil
1/4 teaspoon ginger
1/8 teaspoon garlic powder
Kabobs:
8 boneless skinless chicken thighs
4 boneless skinless chicken breast halves
1 large red bell peppers, cut into 8 pieces
1 medium zucchini, cut into 8 pieces
8 pieces fresh pineapple, cut in chunks
In a 2 quart baking dish, combine all marinade ingredients. Cut chicken thighs in half; add to marinade and cover. Refrigerating at least 2 hours, turning chicken once. Heat Grill. Drain chicken, reserving marinade. Alternately thread chicken, bell pepper, zucchini, and pineapple into four 12 inch metal or wooden skewers. If using wooden skewers; soak in water for 20 minutes. When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium high coals. Cook 15 to 20 minutes, or until chicken is no longer pink, turning often and brushing frequently with reserved marinade. Discard any remaining marinade.
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