Hawaiian Chicken Kabobs

Wednesday, July 29, 2009

This is my favorite recipe for chicken kabobs. They are so flavorful and delicious for only marinating for a short amount of time. I just marinated the veggies with the chicken (except the pineapple chunks, which I set aside) stirring after an hour. We will definitely be serving these babies at our next barbeque. Use whatever veggies you like. I used green pepper and onion since that was all that I had in my fridge. Next time I will try adding zucchini and red pepper to the mix.

Hawaiian Chicken Kabobs

1 1/2 lbs boneless chicken breasts, cut into 1 inch cubes
1 (15 1/4 ounce) can unsweetened pineapple chunks
1/2 cup soy sauce
1/4 cup vegetable oil
1 tablespoon brown sugar
1 teaspoon garlic powder
2 teaspoons ground ginger
1 teaspoon dry mustard
1/4 teaspoon fresh ground pepper
2 large green pepper, 1 inch pieces
1 onion
18 cherry tomatoes

Put chicken in large shallow dish.
Drain pineapple, keep 1/2 cup juice.
Set pineapple aside.
Mix juice with the next 7 ingredients in small pan.
Bring to a boil.
Reduce heat and simmer for 5 minutes.
Pour over chicken.
Cover and chill for 1 hour.
Remove chicken from marinade, reserve marinade.
Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on skewers.
Grill kabobs over hot coals 20 minutes or until chicken is done.
Turn and baste frequently with marinade.

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