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Island Pineapple Chicken & Veggie Kabobs
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Description
These Island Pineapple Chicken and Veggie Kabobs were inspired by the kabobs served at my brother and his lovely bride’s wedding reception. We serve them atop our favorite homemade rice pilaf. If you like grilled chicken and pineapple as much as me, then you need to give this recipe a try!
Ingredients
- FOR THE MARINADE:
- 1 teaspoon Ground Ginger
- ¼ teaspoons Red Pepper Flakes
- 6 cloves Garlic, Chopped
- ½ cups Reduced Sodium Soy Sauce
- ½ cups Vegetable Oil
- 1 Tablespoon Brown Sugar
- ¼ cups Lemon Juice
- 40 ounces, weight Canned Chunked Pineapple In Juice, Light Syrup, Or Heavy Syrup (use The Liquid For The Marinade And The Pineapple For The Skewers)
- ½ cups Green Onions, Chopped
- FOR THE KABOBS:
- 3 whole Raw Boneless, Skinless Chicken Breasts
- 2 whole Onions, Sliced Into Large Chunks
- 1 whole Red Bell Pepper, Stem And Seeds Removed, Cut Into Large Chunks
- 16 ounces, weight Fresh Mushrooms, Halved
- 4 cups Rice Pilaf, Prepared
Preparation
In a small bowl, combine all of the marinade Ingredients. Keep the pineapple chunks separate in the fridge.
Place chicken, onions, bell pepper and mushrooms in a large Ziplock bag, Pour marinade over the chicken and vegetables in the bag. Seal the bag and move the contents around to coat them. Refrigerate overnight.
The next day thread the chicken, vegetables and reserved pineapple chunks on kabob skewers (reserve the marinade). Grill over high heat for 15 minutes or until chicken is cooked through. Make sure to turn the kabobs occasionally.
Take reserved marinade and pour into a saucepan. Bring to a boil, then reduce heat and simmer until thickened. Drizzle thickened sauce over cooked white rice or rice pilaf and serve with kabobs.
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