- 1/2 cup Golden Pineapple White Balsamic
- 1/2 cup Harissa EVOO
- 2 Chicken Breast
- 1 Purple onion
- Bell peppers, 1 red, 1 yellow, 1 green
Mix the Pineapple Balsamic and Harissa in a bowl. Chop the chicken into 1 inch chunks and add to the bowl. Set this aside to marinade for 1-4 hours.
Prepare the vegetables and pineapple by chopping into 1 inch pieces. Season with salt and pepper and some of the marinade.
Assemble the kebobs and grill. Serve and enjoy!