Tropical Chicken Skewers Food

TROPICAL CHICKEN SKEWERS

Steps:

• In large container with lid, or in large zip-top bag, mix together chicken, Mojo, nectar and Adobo until coated; transfer to refrigerator. Marinate chicken at least 2 hrs, or up to 24 hours.
• Strain chicken, discarding marinade. On each skewer, alternately thread pineapple, chicken, onions and peppers.
• Prepare grill to medium-high heat (or heat oil in large grill pan over medium-high heat). Cook skewers, turning once, until chicken turns dark golden brown and cooked through and vegetables are tender, about 15 minutes. Transfer to serving platter; serve warm.

TROPICAL CHICKEN KABOBS

Steps:

• In a bowl, combine 1/2 cup sweet-and-sour sauce, pineapple juice, teriyaki sauce and garlic. Pour half of marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate about 15 minutes. Set aside remaining marinade., Meanwhile, cut peppers into 1-in. pieces and onions into wedges. Core pineapple; cut crosswise into 1/2-in. slices. Cut each slice into 4-6 wedges., Drain chicken, discarding marinade. On metal or soaked bamboo skewers, alternate meat with onions, peppers and pineapple. Brush kabobs with reserved marinade. Sprinkle with crushed red pepper flakes., Grill, uncovered, over medium heat for 4-5 minutes on each side. Baste with marinade. Continue turning and basting for 10-12 minutes longer or until chicken is no longer pink, adding tomatoes to kabobs during the last 5 minutes of cooking if desired. Serve with rice. Serve remaining sweet-and-sour sauce on the side.

TROPICAL CHICKEN ON SUGARCANE SKEWERS WITH PEANUT-PLANTAIN DIPPING SAUCE

Steps:

• In a medium saucepan, combine rum, allspice, pineapple juice, orange juice, peppers, brown sugar, lemon juice, and peanut oil. Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1 1/4 cups, 25 to 35 minutes. Remove from heat and cool. (The marinade may be kept, tightly covered, in the refrigerator for 1 day.) Place half of this marinade in the bowl of a food processor. Divide remaining marinade between 2 nonreactive baking dishes; set aside.
• Arrange 1 piece of chicken on a skewer with 2 pieces of fruit, with the exception of the plantain. Alternate papaya, mango, pineapple, and avocado with chicken on skewers, until all ingredients are used. Transfer skewers to the prepared baking dishes, turning to coat. Cover with plastic wrap, and refrigerate for 30 minutes.
• Heat a grill pan on the stove over medium heat, or prepare an outdoor grill. Meanwhile, add plantain to marinade in the food processor. Process until smooth. Transfer to a serving bowl, and set aside.
• Remove skewers from marinade, and place on heated grill, in batches if necessary. Baste with remaining marinade during first half of the cooking process. Cook until chicken is cooked through, 5 to 7 minutes per side. Serve on a platter with the reserved sauce.

SPICY TROPICAL CHICKEN KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread chicken, fruit and vegetables alternately onto 8 skewers to make 4 kabobs, using 2 skewers placed side-by-side for each kabob.
• Mix remaining ingredients until blended. Reserve half the barbecue sauce mixture; brush remaining sauce mixture onto kabobs.
• Grill 8 to 10 min. or until chicken is done, turning and brushing occasionally with reserved sauce mixture.

DEVILISHLY DIVINE TROPICAL KABOBS WITH A DEVIOUS TWIST

Steps:

• Mix together olive oil, apple cider vinegar, honey, Jamaican seasoning, and lime juice in a large glass bowl. Add meat and stir to coat. Let marinate for an hour or two.
• In another bowl, mix pineapple and mango with the rum. Let sit for an hour or two, stirring occasionally.
• Heat grill to medium low.
• Thread meats onto skewers, alternating with fruit and vegetables.
• Grill on medium low for about 20 minutes or until meats are cooked through.
• Serve with long grain/wild rice mixture and wedges of lime to squeeze over kabobs.

TROPICAL ISLAND CHICKEN KABOBS

Steps:

• Place chicken in large Ziploc bag and add next 6 ingredients.
• Shake well and refrigerate 2 hours.
• Remove chicken pieces from bag and place remaining marinade in small saucepan.
• Bring marinade to a boil, reduce heat, and simmer 3 to 4 minutes.
• Set aside.
• Thread chicken and vegetables, alternating items, onto 8 (12-inch) skewers.
• To prevent kabobs from sticking, spray grids of grill with a cooking spray while grids are cold.
• Place skewers over hot coals.
• Cook 8 to 10 minutes, turning frequently and basting with marinade.
• Serves 8.