Tropical Chicken Kabobs
- 6 boneless, skinless chicken breasts, halved
- 1/4 c. creamy peanut butter
- 5 Tbls. Col. Pabst Worcestershire Sauce
- 1 Tbls. soy sauce
- 2 tea. Sriracha
- Juice of 1 lime
- 2 garlic cloves, pressed
- Pineapple chunks, canned in fine
- 2 Tbls Maple Syrup
- 2 Tbls Rum
Cut chicken breasts into 1-2 inch pieces and put in a zip lock bag. Mix remaining ingredients thoroughly and set half of it aside.
Take the remaining peanut butter mixture and add to zip lock bag with the chicken. Press air out of bag and seal. Work the bag lightly to coast chicken with peanut sauce, then put in the refrigerator for at least three hours.
Light a hot grill. Thread chicken onto metal or wooden skewers. Put skewers on grill and cook until chicken is lightly charred - about 10 minutes, turning occasionally. Remove from grill and brush chicken liberally with the remaining sauce.
Brush pineapple kabobs with equal parts rum and maple syrup before grilling makes them extra good.
Serve chicken with grilled pineapple kabobs and warm, buttered Naan flatbread (you can butter the bread and wrap in foil and warm on the grill.)