⅓ cup orange juice
¼ cup soy sauce
1 teaspoon minced fresh ginger
2 garlic cloves, minced
2 pounds boneless, skinless chicken breasts, cut into 1½-inch pieces
1 sweet onion, cut into 1½-inch pieces
2 orange or red bell peppers, cut into 1½-inch pieces
1 pineapple, cubed
1 pint cherry or grape tomatoes
½ cup butter
1½ tablespoons fresh lime juice
½ teaspoon cayenne powder
½ teaspoon garlic salt.
1. Combine first 4 ingredients in a shallow dish or large plastic zip-top bag. Add chicken and onion, stirring to cover. Refrigerate 3 to 6 hours.
2. Drain chicken and onion; discard marinade. Thread chicken, onion, and next 3 ingredients on 10 or 12 (10-inch) skewers. Brush with Lime-Cayenne Butter.
3. Grill over medium heat (325° to 350°) for 8 to 10 minutes or until chicken is cooked through, turning and basting several times with Lime-Cayenne Butter.