Tuesday 4 March 2014

Sweet & Spicy Pineapple Chicken Kabobs

Thank you Melissas Southern Style  Kitchen


Marinade:
1 [6 oz] can pineapple juice
1/4 cup chopped cilantro
1/4 cup minced red onion/shallots
1/3 cup teriyaki sauce
2 Tbsp olive oil
2 Tbsp brown sugar
3 garlic cloves, minced
1 tsp minced ginger
salt & black pepper to taste

  • Mix all of the marinade ingredients together.  
  • Pour into a large plastic storage bag.   
  • Add the chicken and place into the fridge to marinate for at least 3 hours, overnight is ideal.

Spicy Pineapple Glaze: 
1 [10 oz] jar red pepper jelly
1/2 cup pineapple juice

  • Warm the glaze slightly in the microwave just until the jelly has melted so it will be easier to brush onto the kabobs. 
  •  Using a pastry brush baste the kabobs with the glaze at the end of grilling.  

Kabobs:
4 boneless skinless chicken breasts cut into 1 inch chunks 
1 green pepper cut into 1 inch pieces
1 red onion cut into quarters
1 1/2 cups of fresh pineapple cut into 1/2-3/4 inch chunks
6 bamboo skewers that have been soaked in water

  • Remove the chicken from the marinade.  
  • Alternate the peppers, chicken, pineapple and onion chunks onto the skewers.  
  • Season everything lightly with salt and pepper.  
  • Oil the grill grates and heat the grill to medium-high heat.  
  • Cook the kabobs rotating as needed so they will cook evenly.  
  • About 4 minutes on all sides.  You want the kabobs to char, but, not burn.   
  • A few minutes before removing from the grill,  reduce the heat to medium and begin to baste the kabobs with the glaze until they are lightly charred  
  • It will take the kabobs around 16-18 minutes in total cooking time depending on the size of the chicken pieces.  
  • Serve hot over rice pilaf.  



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