Toasted Sesame and Ginger Chicken Kabobs

chicken breasts, trimmed and cut into cubes 

Veggies of your choice.  

I used: onions, red bell peppers, grape tomatoes, zucchini, yellow squash

Fresh pineapple, cored and cut into large chunks

Black and white sesame seeds, toasted

Cilantro for garnish

peanut butter

Marinade 

apricot preserves

sesame oil

fresh ginger, grated

orange zest

juice of two oranges, divided

soy sauce

pineapple juice

If using wooden skewers, soak them for at least 30 minutes to prevent them from burning.  

Trim chicken of all fat and cut into nice large chunks. Cut up vegetables and set aside. 

Prepare marinade will all ingredients listed above, but using the juice of only one orange. 

Mix vegetables and marinade together in a gallon zip top bag for around 30 minutes.  I find this is the easiest way to do it. 

During this time, lightly toast sesame seeds in a dry skillet and set aside.  

Optional - Put the marinade back into a small pot and bring to a full boil for at least a minute.  

To the marinade, add the juice of the second orange and the peanut butter to make a basting and dipping sauce.  Set side.  

Assemble skewers as you wish and grill until vegetables and chicken and cooked, basting with the boiled marinade at the end.  

I actually find it easiest to prepare skewers of just veggies and some with only meat, to account for different cooking times.  

When skewers are doing, sprinkle the still sticky skewers with the toasted sesame seeds and chopped cilantro.  I served these with steamed edamame and ginger honey noodles. Enjoy!