Saturday, April 9, 2011

Chicken and Pineapple Kebobs

These seemed to be a hit at the box at our Friday night social (along with lots of other delicious food), so keep them in mind for your next grilling session. You can make them early and just reheat when your guests arrive. Enjoy the beautiful weekend weather!

3 tablespoons *tamari gluten-free sauce
3 tablespoons agave nectar or honey
2 tablespoons apple cider vinegar
1 tablespoon sesame oil
1 teaspoon grated fresh ginger, or ¼ teaspoon powdered ginger
1 clove garlic, minced, or ¼  teaspoon garlic powder
3 boneless chicken breasts, cut into chunks
1 fresh pineapple, cut into chunks
2 bell peppers, cut into 2” pieces
1 large onion, cut into 2” pieces

*Look for Wheat-free tamari sauce. It is a better alternative than soy sauce.

Wooden skewers

Soak skewers in water for at least an hour. This will keep them from burning during grilling.

Mix together soy sauce through garlic. Add chicken pieces to a Ziploc bag and add half the marinade. Put into the refrigerator for at least 2 hours.

When you are ready to cook, mix remaining marinade with a few chunks of the pineapple that have been crushed.

To assemble: alternate pieces of the marinated chicken, pineapple chunks, onion, and bell pepper onto each skewer.

Broil or grill the kebobs until chicken is cooked through, turning each one over as they start to brown. Brush with the extra marinade during the cooking pro

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