Chicken And Pineapple Skewers Food

CHICKEN PINEAPPLE KABOBS

Steps:

• Soak 10 wooden skewer sticks in the water for about 1 hour.
• In a large mixing bowl, add all marinade ingredients. Whisk until well combined.
• Place the chicken breast into a large Ziploc bag or in an air-tight container. Reserve 1/2 cup of the marinade for brushing and pour the rest over the chicken.
• Seal the bag and gently move the chicken around until evenly coated. Refrigerate and let marinate for at least an hour.
• Meanwhile cut the pineapple, pepper, and onion into cubes. Drizzle remaining 2 tablespoons of olive oil over the veggies.
• Season with some salt and pepper, toss until well coated. Thread the chicken, cubed pineapple, red peppers, and onion onto the skewers.
• Brush the grill with some oil and preheat over medium-high heat. Place the skewers onto the preheated grill.
• Brush the skewers with reserved marinade and grill for 5 minutes, then flip and brush again with the marinade. Cook for another 5-7 minutes more or until chicken is cooked through.
• Serve warm with the leftover marinade.

PINEAPPLE CHICKEN KABOBS

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine Worcestershire sauce and reserved juice. Cut each piece of chicken into four strips. Pour 1 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting. , In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cut in half widthwise. Cut each onion into 16 wedges; cut each pepper into eight pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip., On 16 metal or soaked wooden skewers, alternately thread the bacon-wrapped chicken, vegetables and pineapple. Grill, uncovered, over medium heat for 6-8 minutes on each side or until meat is no longer pink, basting frequently with reserved marinade.

PINEAPPLE-CHICKEN KABOBS

Steps:

• Thread chicken, peppers and pineapple alternately onto 4 skewers.
• Reserve 1/4 cup dressing; brush kabobs with remaining dressing. Refrigerate 1 hour.
• Heat grill to medium heat. Grill kabobs 12 to 15 min. or until chicken is done, turning occasionally and brushing with reserved dressing.

HAWAIIAN CHICKEN AND PINEAPPLE SKEWERS

Steps:

• Whisk together pineapple juice, low-sodium soy sauce, SPLENDA® Sweetener, ketchup, garlic, and ginger. Pour into a large resealable bag and add chicken. Let marinate in the refrigerator at least 4 hours and up to overnight.
• Thread chicken, pineapple, peppers, and onion onto skewers. (Discard bag with marinade.)
• Heat a grill or grill pan over medium-high heat. Brush each skewer with olive oil and season with salt and pepper. Grill skewers, turning occasionally, until chicken is nicely charred and cooked through, about 12 minutes. Serve with lime wedges.

JERK CHICKEN AND PINEAPPLE SKEWERS

Steps:

• For the jerk marinade: Combine the brown sugar, lime juice, orange juice, oil, soy sauce, vinegar, allspice, ginger, salt, thyme, cinnamon, nutmeg, garlic, bay leaf, chile and scallion in a food processor and puree. (You can mix in a bowl if you don't have a food processor.)
• For the kebabs: Place the chicken in a gallon-size resealable bag. Pour the marinade over the chicken (reserve any extra marinade for later use). Seal the bag and refrigerate 1 hour.
• Sprinkle the red onion with salt and pepper. Assemble metal skewers with the chicken, red onion, pineapple and peppers, alternating each ingredient. Brush the kebabs with the remaining marinade.
• Preheat a grill to medium-high heat. Spray the grill grates with cooking spray.
• Grill the kebabs until the chicken registers 165 degrees F in the center on an instant-read thermometer, about 4 minutes per side. Serve warm.

ULTRA EASY PINEAPPLE CHICKEN KABOBS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread green bell pepper, onion, chicken, and pineapple onto skewers; brush with barbeque sauce.
• Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.

CHICKEN PINEAPPLE KABOBS

Steps:

• 1. In a shallow glass dish, mix the soy sauce, brown sugar, sesame oil, ginger, and garlic powder.
• 2. Stir the chicken pieces and pineapple into the marinade until well coated.
• 3. Cover and marinate in the refrigerator for at least 2 hours.
• 4. Preheat grill to medium-high heat. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers.
• 5. Grill 15 to 20 minutes or until chicken juices run clear.
• 6. Turn occasionally and baste with bbq sauce.

OVEN BAKED PINEAPPLE CHICKEN KABOBS

Steps:

• Whisk together ingredients for the marinade. Reserve 1 cup for later use.
• Add cut chicken pieces remaining marinade to a gallon-sized zip-top bag. Refrigerate for up to two hours. (or prep this part the night before)
• Preheat oven to 450° Fahrenheit.
• Covering a baking sheet with aluminum foil and add a oven-safe baking rack. Sprits rack with non-stick cooking spray.
• Cute onion, peppers, and pineapple into bite-sized pieces, around 1½ inches.
• Add chicken pieces, pineapple, peppers, and onions to skewers alternating as you go.
• Lay Kabobs on the prepared baking rack and spritz with a little olive oil or canola oil spray.
• Bake for 25 minutes turning halfway through.
• While kabobs are baking add remaining marinade to a small saucepan and cook over medium heat. Bring to a simmer and stir often to prevent burning. Reduce the marinade for around 8 minutes as it simmers. Remove from heat.
• After Kabobs have baked for 25 minutes remove from oven. Turn oven to broil setting. Baste kabobs with reduced marinade and return to oven for 5 minutes. Watch carefully as you only want to caramelize the marinade a bit not scorch the kabobs.
• After 5 minutes or when you see the color of browning you like, remove kabobs from the oven, and let rest for 5 minutes.
• Serve over rice or with a big green salad!

JERK CHICKEN AND PINEAPPLE SKEWERS RECIPE BY TASTY

Steps:

• Preheat the oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper.
• In a food processor, combine the scallions, habanero peppers, garlic, ginger, brown sugar, soy sauce, allspice, cinnamon, and thyme. Puree until broken down into a into a thick paste, about 1 minute.
• In a medium bowl, toss the chicken with 2-4 tablespoons of the jerk paste until well coated. Cover and refrigerate for 1 hour.
• Meanwhile, make the jerk sauce: Combine 2-4 tablespoons of the jerk paste with the pineapple juice and ketchup. Season to taste with salt.
• Thread the skewers with 2 pieces each of the marinated chicken, red onion, bell pepper, and pineapple, alternating ingredients.
• Arrange the skewers on the prepared baking sheets. Season with salt. Brush about ⅓ cup (85 G) of the jerk sauce over the skewers. Reserve the remaining sauce.
• Roast the skewers for 22-25 minutes, turning halfway, until the chicken is cooked to an internal temperature of 165ºF (75ºC).
• Remove the baking sheets from the oven and discard the parchment paper, then return the skewers to the pans. Turn the broiler to high.
• Baste the skewers on all sides with the jerk sauce.
• Broil for 3-4 minutes, until the vegetables just begin to char and the sauce is slightly caramelized.
• Transfer the skewers to a platter. Squeeze the lime wedges over the hot skewers and garnish with the cilantro.
• Enjoy!

GRILLED PINEAPPLE CHICKEN KABOBS

Steps:

• If you are using wooden skewers, soak them in water for at least 60 minutes.
• Combine the soy sauce, water, brown sugar, garlic, and ginger.
• Reserve 1/3 cup of the marinade to make a glazing sauce. Place the rest of the marinade in a shallow bowl or re-sealable plastic bag.
• Slice the chicken breasts into bite-size chunks and place them in the soy marinade and let it sit for at least 30 minutes.
• Place the reserved marinade, orange juice, and Worcestershire sauce in a small saucepan or skillet.
• Mix the water and cornstarch in a cup then pour into the saucepan. Bring to a boil and cook for 2 to 3 minutes until thick.
• Prep your grill. The grill should be moderately hot (see below)
• Remove the chicken from the marinade and thread the chicken and pineapple pieces onto the skewers.
• Cook on the hot grill for 3 to 4 minutes then flip them and cook the other side for 2 to 3 minutes. Baste with the glazing sauce when you flip them over.
• Transfer to a serving platter and cover with foil for 3 minutes before serving.

GRILLED CHICKEN & PINEAPPLE SKEWERS

Steps:

• Cut your chicken in to 2 inch chunks & put to the side.
• Slice your cored fresh pineapple into 2 inch slices& put to the side.
• Wipe off the mushrooms to clean them, (recommend not to wash them in water.).
• In a large bowl, place all of the ingredients including the marinade, and mix together.
• Cover the bowl with plastic wrap and place in refrigerator for about 45 minutes.
• Run bamboo skewers through water just a little bit to get them wet so they do not burn.
• Place the chicken, pineapple, and mushrooms on the skewers in any order you want.
• You will grill them at about 400 or so degrees (constantly turning over), when the chicken reaches 170 degrees inside, they are done!
• Serves well next to a good macaroni salad!

COCONUT CHICKEN AND PINEAPPLE SKEWERS

Steps:

• Soak bamboo skewers in water for at least 30 minutes.
• Cut chicken into 3/4-inch cubes and place in a bowl.
• Place garlic, shallot, ginger, cilantro, salt, cumin, peanut oil, lime juice and coconut milk in processor or blender. Puree until smooth liquid forms.
• Pour marinade over chicken and refrigerate for at least 30 minutes or up to 3 hours, turning occasionally.
• Preheat grill to medium. Add marinated chicken cube then pineapple cube then another marinated chicken cube to each bamboo skewer. Grill until chicken is slightly golden all over, turning as needed (about 5 minutes each side).

CHICKEN AND PINEAPPLE SKEWERS

Steps:

• In a saucepan over medium heat, add the ketchup, soy sauce, honey, mustard, sugar, garlic, and lemon juice. Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool.
• Heat an outdoor grill or a grill pan. Cut each chicken thigh into 2 pieces. Peel the pineapple and cut it into 1 1/2-inch chunks. Alternating between the chicken and pineapple, thread the pieces onto the skewers. Brush them with olive oil and season them with salt and pepper. Remove the garlic cloves from the barbecue sauce and discard; put about half the sauce into a small bowl for later. Brush skewers with some of the sauce. Cook them on the grill, basting regularly with the barbecue sauce, until cooked through, about 10 to 15 minutes. Serve with reserved barbecue sauce on the side for dipping.