Grilled Pineapple Chicken Kabobs Food

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.

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.

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.

GRILLED PINEAPPLE CHICKEN

Steps:

• In a large bowl, combine the first six ingredients; add chicken and turn to coat. Cover and refrigerate 1-2 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165°. If desired, serve with grilled pineapple and sliced green onions.

GRILLED CHICKEN PINEAPPLE KABOBS

Steps:

• Add ketchup, soy sauce, honey, mustard, lemon juice, brown sugar and garlic to a small pan and cook for 10 minutes. Remove from heat and allow to cool.
• Cut chicken, peppers and onion into 1 1/2-inch cubes.
• Peel and core pineapple and cut into 1 1/2-inch cubes.
• Place pineapple, chicken and vegetables onto skewers alternating pieces.
• Transfer 1/2 of sauce to another dish to use when serving.
• Brush skewers with oil then with sauce and place on heated grill.
• Baste skewers every 3-5 minutes while cooking. Cook for about 15 minutes.

GRILLED CHICKEN AND PINEAPPLE KABOBS

Steps:

• 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.
• Strain chicken and marinade in a colander and pat chicken dry. Discard used marinade.
• 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.
• Preheat barbecue to 375F or medium high heat.
• Oil grill to prevent from sticking.
• Place a 4-inch by 10-inch piece of aluminum foil in the center of BBQ grill rack.
• 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.
• MARINADE:.
• 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.