Chicken and Pineapple Kabobs

Ingredients

• 1/2 cup plain yogurt
• 2 tablespoons olive oil
• 1/2 lemon, juice only
• 1/4 teaspoon salt
• 1 tablespoon sriracha chili sauce
• 1/4 cup olive oil
• 1/4 cup pineapple juice
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 1/2 pounds chicken, cut into 1-inch pieces
• 1 pineapple, peeled and chopped into 1-inch pieces
• 1 green bell pepper, chopped into 1-inch pieces
• 1 red bell pepper, chopped into 1-inch pieces
• Couscous or rice, for serving

Directions

1. Start with the sauces. Set out 2 small bowls and mix the lemon yogurt sauce separately from the spicy yogurt sauce. If you decide not to use the spicy yogurt sauce, make a double batch of the lemon yogurt sauce instead.
2. Marinate the chicken next. In a medium bowl, whisk the olive oil with the pineapple juice, then add the garlic, soy sauce, salt, and pepper and whisk again. Add the chicken, turning it through the marinade until coated. Leave it for 20 minutes to 30 minutes, or refrigerate it overnight.
3. Bring either a gas grill or a charcoal grill up to medium-high.
4. Assemble the kabobs. Thread the pineapple, peppers, and chicken onto the skewers in any order you like, rotating among fruit, vegetables, and chicken. Try to place 1 piece of pineapple against each piece of chicken, which helps keep the meat from drying out. Aim to spread the ingredients evenly over the 8 skewers.
5. Grill the kabobs. Just before the skewers go on, oil the grates so the kabobs release easily.
6. Put the kabobs on the grill and cook for 5 to 6 minutes on each side, until they’re nicely charred. Turn them several times as they cook, until you have grilled them for 15-18 minutes altogether.
7. Check a larger piece of chicken to make sure it is done. Use an instant thermometer to confirm the chicken is at 165˚F, or make a small cut and look inside to be sure it is cooked through.
8. Serve the kabobs. Take them off the grill right away so the chicken stays tender. Bring them to the table with yogurt sauce, plus rice or couscous.
9. Stash any leftover kabobs in the fridge for a few days. For reheating, use a medium-low grill; a 350˚F oven also works. Stop when they are heated through, about 5 minutes.