Polynesian Chicken Kabobs Recipe
Summary
Preparation Time20 MinCooking Time2 Hr 15 Min
Ingredients
| Soy sauce | 1/4 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| 1 teaspoon grated fresh gingerroot or 1/8 teaspoon ground ginger | ||
| Dry mustard | 1/8 Teaspoon | |
| 1 pound boneless, skinless chicken breasts or thighs | ||
| 1 medium green sweet pepper | ||
| Sweet red pepper | 1 Medium | |
| 1 cup fresh pineapple chunks or one | ||
| Pineapple chunks | 8 Ounce, drained | |
Directions
For marinade, combine soy sauce, lemon juice, garlic, gingerroot, and mustard.
Rinse chicken; pat dry with paper towels.
Cut chicken into 1-inch pieces; place in plastic bag set into a shallow dish.
Add marinade; seal bag.
Turn chicken to coat well.
Chill for 2 to 24 hours, turning chicken occasionally.
Remove chicken from bag, reserving marinade.
Cut green and red peppers into 1-inch pieces.
On six 12-inch metal skewers alternately thread chicken, pineapple, green pepper, and red pepper.
Grill on uncovered grill directly over medium coals for 5 minutes.
Brush with marinade; turn skewers and grill for 7 to 9 minutes more or till chicken is tender and no longer pink.
Serve over hot cooked rice and garnish with green onion brushes, if desired.
Rinse chicken; pat dry with paper towels.
Cut chicken into 1-inch pieces; place in plastic bag set into a shallow dish.
Add marinade; seal bag.
Turn chicken to coat well.
Chill for 2 to 24 hours, turning chicken occasionally.
Remove chicken from bag, reserving marinade.
Cut green and red peppers into 1-inch pieces.
On six 12-inch metal skewers alternately thread chicken, pineapple, green pepper, and red pepper.
Grill on uncovered grill directly over medium coals for 5 minutes.
Brush with marinade; turn skewers and grill for 7 to 9 minutes more or till chicken is tender and no longer pink.
Serve over hot cooked rice and garnish with green onion brushes, if desired.
Chef
