Fruit And Chicken Kabobs Food

HAWAIIAN CHICKEN KABOBS

Steps:

• Create marinade* in a small sauce pan over medium heat by whisking together soy sauce, pineapple juice, honey, sesame oil, garlic powder, ground ginger, salt and pepper. Bring to a simmer. Separately, whisk together cold water and corn starch until combined. Slowly stream cornstarch mixture into marinade. Whisk all together. Return to a simmer; allow to simmer, whisking occasionally, for 3-4 minutes until marinade thickens. Remove from heat. Set aside.
• Place diced chicken in a large plastic zip-top bag or bowl. Add half of marinade; toss to coat chicken. Seal/cover chicken; refrigerate at least 1 hour up to 4 hours.
• If using wooden skewers, soak in water for at least 30 minutes.
• Preheat grill to medium heat.**
• Alternately thread chicken, peppers, onion and pineapple onto skewers. Brush olive oil on vegetables.
• Oil grill grate. Place kabobs on grill over medium heat. Grill, turning every 4-5 minutes and basting with remaining marinade until chicken is done; about 15-20 minutes.

GRILLED KIWI-CHICKEN KABOBS WITH HONEY-CHIPOTLE GLAZE

Steps:

• Combine garlic, lime juice, oil and salt. Add chicken and kiwi; turn to coat. Refrigerate, covered, up to 30 minutes., Mix honey and chipotle peppers. Drain chicken and kiwi, discarding marinade. On 8 metal or soaked wooden skewers, alternately thread chicken and kiwi. , Grill, covered, on an oiled rack over medium heat, turning occasionally, until juices run clear, 10-12 minutes. During last 4 minutes, baste frequently with honey-chipotle mixture., Serve with fresh lime juice and rice if desired.

FRUIT AND CHEESE KABOBS

Steps:

• For dip, mix first 4 ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. Serve immediately or refrigerate.