23
Apr
During cooking brush the kebabs with some of the prepared sauce and turn the kebabs to cook on all sides. Instructions In a mixing bowl whisk together ketchup brown sugar soy sauce pineapple juice 2 Tbsp olive oil rice vinegar.
Take chicken out of the marinade but save the marinade to cook and use as sauceglaze.
Chicken and pineapple kebabs recipe. 5 rijen Add the chicken then cover and refrigerate for 30 mins if possible stirring occasionally. Instructions In a mixing bowl whisk together ketchup brown sugar soy sauce pineapple juice 2 Tbsp olive oil rice vinegar. Place chicken in a gallon size resealable bag.
Reserve 12 cup of the marinade in refrigerator then pour remaining. Preheat a grill over medium heat. Mix to a paste and combine with the diced chicken mixing well.
Set aside to marinate for 1 hour. Step 2 Combine the sugar and lime juice in a large bowl. Alternate marinaded chicken cubes with fresh pineapple chunks and red onion cubes on a skewer.
Preheat the grill to medium high heat about 375-400 degrees F then rub then grill grates with oil or. Prepare the chicken kebabs by sliding alternate pieces of chicken pineapple and red pepper onto four wooden kebab sticks. Grill the kebabs over medium heat.
During cooking brush the kebabs with some of the prepared sauce and turn the kebabs to cook on all sides. Grill for 15 minutes or until the chicken is cooked. This pineapple chicken recipe will be perfect for your next cookout.
Why this chicken kabob is so good. They are easy to put together and takes just about 30 minutes of your time. Made with chunks of chicken breast pineapple red peppers onions and soaked in a homemade healthier marinade.
Grilling chicken kebabs. Prepare the coals and preheat the grill. Take chicken out of the marinade but save the marinade to cook and use as sauceglaze.
Skewer chicken pieces and. In a small saucepan over medium heat mix pineapple juice brown sugar and soy sauce. Remove from heat just before the mixture comes to the boil.
Place chicken in a bowl and cover with the marinade. Refrigerate for at least 30 minutes. Remove chicken from marinade.
Thread each of the four 12-inch skewers with chicken pineapple pepper and onion. It works best if you end with onion or chicken since the peppers and pineapple fall off more easily. For a gas grill.
Turn all burners to high cover and.