Chicken Kabobs

Okay, I know it's been forever, but I've had computer drama. The good news is now I can post the oodles of recipes I have stored up all quick, fast, and in a hurry!

So this recipe needs to be used with a bit of judgement. I can have pineapple if I've been SUPER good for about a week and if I'm not stressed out. Or if I'm cheating. Let's face it, I LOVE pineapple, and next to tomatoes, it's probably been the hardest thing to give up. But not everyone is willing to sacrifice for pineapple. Really, you can put anything you want on the skewer (this isn't a strict recipe) and just go with it! You have to be willing to try new things or food just gets routine and boring.

These kabobs are simple and tasty and work great for the hot summer days when you don't want to use your oven.

Chicken Kabobs
Thawed chicken breast, cubed
Anything else, cubed

Simply take thawed chicken breasts and cut into about 1 or 2" chunks. Coat with olive oil and your own combination of spices. I used garlic powder, rosemary, and basil, but really, you can use anything. The olive oil is key though. If you have time, marinate in the oil, but if not, simply put the chicken, oil, and spices in a bowl and mix. Slide chicken onto the skewers, intermixing with your other ingredients.

I used pineapple to space in between the chicken, but you can use peppers, squash, other veggies, etc. I happened to be low on groceries when we made this meal, so ours aren't very varied. :)
We don't have a full-sized grill, but our camping grill did nicely. They took about 10 minutes to cook, but we made sure to check the temperature with a meat thermometer. Food safety first, and poultry is the worst (needs to be up to 165˚).
They even looked pretty when we were done! If I was smart, I would have made rice and served the kabobs over it. But hey, I'll do that next time.