For Skewers

• 4 Chicken Breasts (skinless, boneless)
• 1 c. Mango (cubed)
• 1 c. Pineapple (cubed)
• 1 Red Onion
• 2 tbsp. Yardbird
• 2 Limes (quartered)
• 2 tsp. Chili Powder (optional)

For Chicken Marinade

• 1 c. Pineapple Juice
• 1 Lime (juiced)
• 1/4 c. Brown Sugar
• 1 tbsp. Yardbird
• 1 Jalapeno (optional)

The Other Stuff

• 8 Wooden Skewers
• Water

1. While Chicken is marinading, place Water onto baking sheet. Submerge Skewers in water. Let them soak for 1 hour.
2. Place marinade ingredients into bowl and mix. Place cubed Chicken Breast into marinade. Cover and place into fridge.
3. While skewers are soaking, cube the Mango, Pineapple, and Onion.
4. After an hour, pull Chicken out of marinade and dry. Season with Yardbird.
   (OPTIONAL) Season fruit with Chili Powder.
5. Build skewers: Mango cube, Pineapple cube, Onion cube, Chicken.
6. Grill on medium heat for about 15 minutes or until Chicken is 165F internal temp. When finished, squeeze Lime over skewers!
7. MUNCH MUNCH MUNCH

• Use Surf's Up instead of Yardbird for a Hawaiian twist.
• Baste with The All-American while grilling for more of a BBQ flavor.
• Drizzle with all the hot sauce!

1. I don't have a grill, what should I do?

If not grilling, preheat oven to 425F. Prepare the Kabob's just like grilling. Bake for about 25 minutes.