This recipe was prepared at the market by guest chef Paul Petersen of Wild Wing Cafe.
1 cup soy sauce
1/4 cup pineapple juice
1/2 cup fresh squeezed orange juice
1/2 cup sugar
1/2 teaspoon cayenne pepper
1 teaspoon ground ginger
1 teaspoon granulated garlic
2-1/4 pounds of 3-ounce chicken tenders
12 – 4.5″ wooden skewers
Whisk marinade ingredients in a medium bowl. Marinate chicken tenders for 1 to 1-1/2 hours. Soak skewers in water for 1 hour. Preheat grill. Skewer chicken and lightly brush with olive oil so chicken will not stick to grill. Grill chicken approximatley 5 to 8 minutes on a medium grill until chicken is done. As chicken finishes on grill, brush with a light glaze of honey. Serves 4.
Note: This same marinade can also be used by make Hawaiian Veggie Kabobs by using a variety of fresh vegetables (zucchini, yellow squash, onion, red bell pepper, mushrooms, grape or cherry tomatoes).