On my Grandpa’s 80th Birthday my Aunt made some pasta salad with tortellini in it and it was so good! I decided to give it a try with my own version. Along with the pasta is some special dressing from Maria who blogs at Two Peas and Their Pod. It just puts the whole thing together!
3 cups fresh cubed pineapple or 2 (21oz) cans or pineapple
1 large green peppers, cut into 1 inch pieces
1 large red onion, cut into 1 inch pieces
1 large red onion, diced into 1 inch pieces
3 large chicken breasts, cut into 1 1/2 inch pieces
Private Selection Hawaiian Pineapple Wing Sauce
Private Selection Texas BBQ Sauce
Place the Hawaiian Pineapple Wing Sauce and the Texas BBQ sauce in a bowl and mix until well combined. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 - 2 hours (or even over night.)
Soak 10 wooden skewer sticks in water for 1 hour.
Preheat a grill over medium heat to 400 degrees. Put the marinated chicken, red onion, bell peppers, pineapple and onto the skewers until all of the chicken has been used.
Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then rotate to opposite side and cook 4 minutes longer, or until chicken is done.
Place cooked skewers on a cookie sheet and brush the remaining sauce on the vegetables and chicken.