It is warming up outside so that means we can finally start some grilling. I love when we grill because that means my husband gets to do some of the dinner work which makes my day a little easier. My kids don't really like red meat so we eat a lot of chicken. I tried out this chicken kabob recipe last summer and we fell in love with it.
Sweet Chicken & Pineapple KabobsAdapted from a Kraft Foods recipe.
Use organic whenever possible.
1 pound boneless skinless chicken breasts, cut into1 inch pieces
1 pineapple, cored and in chunks
2 bell peppers (any color), cut into 1 inch pieces
1 jar of sweet BBQ sauce
12 or so BBQ skewers (soak bamboo skewers in water to prevent burning)
1. At least 1 hour before you will be cooking, put the chicken pieces in a container with enough BBQ to coat them and let them marinate in the fridge.
2. Alternately thread pepper, pineapple and chicken onto the skewers. I fit about 3 of each onto the skewers. I usually have some pepper and pineapple pieces left over so I'll do a few skewers without the chicken to use them up.
3. Brush all sides with additional BBQ sauce.
4. Cook on medium heated grill for about 10 minutes, turning several times.
Great with Rice!
Using a whole pineapple will give you more than you need, so I like to take a handful of pineapple chunks and throw them in a pot with rice and the result is a sweet & tangy pineapple flavored rice that is sooooo good. Just cook your favorite type of rice according to package directions and when you add the rice to the boiling water, throw in the pineapple chunks too.