Grilled Chicken and Pineapple Kabobs |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe is from Licence to Grill . The episode is Hot Tub Party . These so so easy to make and very delicous, I'm sure you will enjoy them!! Ingredients:
4 boneless skinless chicken breasts, cut into 1-inch cubes |
1 pineapple, peeled and cut into 1-inch cubes |
1 tablespoon liquid honey |
2 tablespoons vegetable oil |
salt and pepper |
8 wooden skewers, - 10-inches soaked in cool water 1 hour before grilling |
1 1/2 cups coconut milk |
1 tablespoon lime zest |
3 tablespoons fresh lime juice |
8 garlic cloves, minced |
2 green onions, finely chopped |
2 teaspoons coriander seeds, crushed |
1 teaspoon ground cumin |
1 teaspoon ground paprika |
1/2 teaspoon ground pepper |
1 tablespoon hot pepper sauce |
1 tablespoon grated ginger |
Directions:
1. Rinse chicken with cold water and pat dry. Place chicken on cutting board and cut into 1-inch equal sized cubes. Place chicken in a large sealable bag. Pour marinade over chicken and place in refrigerator for 4 hours.
2. Strain chicken and marinade in a colander and pat chicken dry. Discard used marinade.
3. Arrange the chicken on skewers, alternating with a pineapple cube between each piece of chicken. Brush skewers with oil and season to taste with salt and pepper.
4. Preheat barbecue to 375F or medium high heat.
5. Oil grill to prevent from sticking.
6. Place a 4-inch by 10-inch piece of aluminum foil in the center of BBQ grill rack.
7. Place skewers on grill with wooden ends of skewers over tin foil (this is to prevent any burning of the skewers). Cook each side of the kabob for 3-4 minutes. Baste with the reserved marinade throughout cooking. When chicken and pineapple are golden brown and chicken is no longer pink inside remove from BBQ. place on a tray and loosely cover with aluminum foil. Let meat rest for 5 minutes before serving.
8. MARINADE:.
9. In a large bowl, combine all marinade ingredients and mix until well comvined. In a separate small bowl, add 1/2 cup of the marinade; whisk in the honey and reserve for basting the kabobs later.
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