We’re having a heat wave in March… a teaser for a wonderful spring, and I have a fun recipe for the warm weekend coming up. I was given this odd bottle of Coconut Pineapple juice, and I wasn’t sure what to do with it. It’s very thick, almost entirely too thick to drink on its own. It will make a nice mocktail, and a great cocktail, but I thought I’d try it in my Tropical Kabobs. Truth be told, I think it weighed down the flavor, muddying it up and making it mushier than it should have been. I would not use it again. I included it in one of the pictures, but not all the ingredients are in that picture, and I’m confident in the intelligence of the cook to remember to NOT include it in the recipe. That’s how much I did not like it. That’s saying a lot because there isn’t much I don’t like. Moving on…
Aren’t those kabobs lovely?? These pictures look upside-downish, but they aren’t — just funky looking. I love grilled pineapple, and to include it in a kabob is genius in my opinion. Not in my husband’s opinion, but no one asked for his. Today, he was just the operator of the grill, and since I love him so much, I made his kabobs without pineapple. He’s a pineapple sissy.
This is a small recipe, perfect for four adults, or for two with enough for lunch the next day. I love that this recipe combines vegetables and fresh fruit along with a protein, keeping this meal lean and healthy. It does have a few steps, but it’s worth it, and these days, everyone likes to cook, so have your spouse, child or a friend help chop, cut and dice. Make it a fun afternoon!
A few tips:
- You only need three chicken breasts, so if you have a package with more, freeze the remainder in either a ziploc baggie, or wrap them individually in plastic wrap so you can pull them out as you need them.
- This is a “Small Family” recipe, but you can easily double or triple it for if you are entertaining or making it for a larger family.
- Be sure to place about 8 bamboo skewers in water so your meal doesn’t go up in flames. It really won’t but don’t risk it!
- I recommend you serve this with Jasmine Rice. I set aside a few pieces of onion, peppers and pineapple and diced them very small. When my rice was finished cooking, I added the small diced veg/fruit, some toasted sesame seeds, and some of the reserved marinade to spike it up a notch.
- If you can, you’ll want to get your grill up to 400 degrees before you put the kabobs on, and use an instant read thermometer to check your chicken. It should be at 165 degrees in order to safely feed it to your hungry piranhas.
Additional Pictures: [CLICK HERE]
- 3 Boneless, skinless chicken breasts (or 6 chicken tenderloins) cubed
- 1 green pepper, seeds and ribs removed, cubed
- 1 red pepper, seeds and ribs removed, cubed
- 1/4-1/2 red onion (depending on your taste), cubed
- 3/4 FRESH golden pineapple, cubed
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 1/4 tsp salt
- freshly cracked pepper to taste
- 2 fat garlic cloves, minced
- 1 tsp fresh ginger, minced
- 1/4 cup soy sauce
- 1/2 cup pineapple juice (if possible, use the fresh juice from the cut pineapple)
- 1/4 cup brown sugar
- 1 Tbsp ketchup
- 1 Tbsp Sesame Oil
- 1 Tbsp Rice Vinegar
Whisk all Marinade ingredients together. Place cubed chicken in a gallon-sized zip loc bag. Pour 3/4 of the marinade into the bag, move the chicken around to coat completely, and seal the bag. Marinade the chicken for two hours, but no more than four (the chicken will get mushy from the enzymes in the pineapple juice). While your chicken is marinating, dice your vegetables, coat with 2 Tbsp olive oil, 1 tsp garlic powder, 1 tsp salt and freshly cracked pepper. Set in the refrigerator until ready to grill. Place your skewers in water.
When ready to grill, heat your grill to about 400 degrees. (while the grill is heating, make your Jasmine Rice!) Drain your skewers and begin threading your veggies, pineapple and chicken. Grill for 8 minutes, brush with the reserved marinade, and turn. Brush the other side with the reserved marinade and grill for another 8 minutes. Take the temperature reading of the chicken with an instant read thermometer. It should read no less than 165 degrees. Serve over your spiked Jasmine Rice.