Last night for dinner we had our favorite OUTRAGEOUSLY delicious Island Pineapple Chicken and Veggie 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
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
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
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.
5) This AMAZING Pasta Recipe Roundup from The Mccallum's Shamrock Patch that shows JUST how versatile pasta can be! It just so HAPPENS to feature a recipe from a certain BEE!
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