Island Marinated Chicken and Pineapple Kabobs
Good morning everyone! A HUGE WELCOME to our new Rocket City Mom readers!
The other night for dinner we had these OUTRAGEOUSLY delicious Island Marinated Chicken and Pineapple Kabobs that were inspired by the Kabobs served at my Brother and his lovely bride’s wedding reception. We served them atop our favorite Basic Rice Pilaf. If you like Grilled Chicken and Pineapple, you NEED to give this a try!
Island Marinated Chicken and Pineapple Kabobs
Kabob Ingredients
3 Chicken Breast, diced in small bite sized pieces
Whole Mushrooms, sliced in half
1 Red Bell Pepper, sliced in large chunks
Onion, cut into large slices
2 (20 oz) Canned Pineapples in Juice, Light Syrup or Heavy Syrup, (Reserve Juice for marinade)
Cooked White Rice or Rice Pilaf
Island Marinade
1 tsp Ground Ginger
1/4 tsp Red Pepper Flakes
6 Cloves of Garlic, Peeled and finely Chopped
Juice from 2 Canned Pineapple Chunks, (or substitute light syrup or heavy syrup. After pouring juice into marinade, put reserve Pineapple pieces in a small bowl in the fridge to be threaded on the Kabobs.)
1/2 cup Soy Sauce
1/2 cup Vegetable oil
1 TBSP Brown Sugar
1/4 cup Lemon Juice
1/2 cup Green Onions, Chopped
Directions
Chop Chicken, Onions, Bell Pepper , and Mushrooms and place in large Ziplock bag, Place bag in a large bowl to keep from leaking. (Keep Pineapple Chunks separate in the fridge.) In a small bowl, combine Island Marinade Ingredients. Pour over Chicken and Vegetables in a bag and refrigerate overnight. The next day: thread Chicken, Vegetables and reserved pineapples on kabob skewers and grill or broil in the oven, turning once halfway through. Take reserved marinade and pour into sauce pan. Bring to a boil, then reduce heat and simmer until thickened. Drizzle thickened sauce over cooked white rice or Basic Rice Pilaf and serve with Kabobs.
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