½ cup Coco Lopez® Cream of Coconut ½ cup ReaLemon® Lemon Juice from Concentrate 2 teaspoons Wyler's® or Steero® Chicken-Flavor Instant Bouillon 1 teaspoon marjoram leaves ½ teaspoon garlic powder ¼ to ½ teaspoon crushed red pepper 1 pound skinned boneless chicken breasts, cut into chunks Red or green bell pepper chunks Fresh pineapple chunks In small bowl, combine cream of coconut, ReaLemon® brand, bouillon, marjoram, garlic powder and crushed red pepper. In plastic bag or shallow dish, pour over chicken and peppers; cover. Marinate in refrigerator 4 to 6 hours. Remove chicken, pineapple and peppers from marinade; arrange on skewers. Heat marinade thoroughly. Grill or broil as desired until chicken is done, basting frequently with marinade. Serve with hot cooked rice if desired. Refrigerate leftovers. |