Pineapple Chicken Kabobs
serves 6, easily increased.
3 large boneless chicken breasts
3 sweet bell peppers
6 large mushrooms
1 can sliced pineapple or 1 fresh pineapple
2 ripe but firm tomatoes
1/2 cup (125 ml) soy sauce
1 cup (225 ml) pineapple juice
Cut chicken into 1 inch cubes.
Place cubes into soy sauce/pineapple mixture. Marinate for 2 hours.
Wash bell peppers and cut into 1 inch squares. Slice mushrooms in half.
Slice pineapple into 1 inch squares. Slice tomatoes into salad wedges.
Using wooden or metal skewers, place an equal number of each
ingredient onto skewers. Try to make it look as appetizing as you can.
Cook over medium grill until chicken is thoroughly done.
Enjoy!!! Make lots, your guests will be begging for more.
Tropical Turkey Kabobs with Mango Cream
makes 8 kabobs
2 lbs. turkey breast meat, boned and skinned
1 16 oz. can sliced pineapple
1 Tbsp lime juice
1 tsp. cracked peppercorns
2 very firm bananas
1 1/2 large mango roughly chopped
1 c. short thread coconut
1 c. ground almonds
Drain pineapple reserving 1/2 c. syrup. cut turkey into bite
sized pieces. In a bowl combine turkey with reserved syrup, lime
juice and peppercorns.
Cover and refrigerated 3 hr.. or overnight. Drain turkey, reserve marinade.
Cut pineapple slices into quarters.
Thread turkey alternately with pineapple, banana and mango on skewers. Cook on barbecue or grill, brushing with reserved marinade until turkey is tender and lightly brown. Discard left over marinade at this point. Sprinkle with coconut
and almonds just before serving. Serve with mango cream.
1/2 large mango, chopped
1/2 c. light sour cream
2 tsp. chopped chives or green onions
Blend or process mango and cream until smooth, stir in chives.
Supreme Chicken Kabobs
makes 8 servings
3/4 c. vegetable oil
1/3 c. soy sauce
1/4 c. red wine vinegar
2 Tbsp. Worcestershire sauce
2 tsp. dry mustard
1 tsp. pepper
1 tsp. dried parsley flakes
2 lbs. boneless, skinless chicken breast, cut into 1 in. cubes
12 oz. small fresh mushrooms
1 med. green and or red pepper cut into 1 inch pieces
1 med. mild onion, cut into 1 inch pieces
1 can pineapple chunks, drained
In a large resoluble plastic bag or 9 x 13 glass baking pan combine
the first 8 ingredients. Add chicken, mushrooms, green or red pepper
Cover or close bag and refrigerate at least 6 hours or overnight. Drain and discard marinade. Thread chicken, vegetables and pineapple alternately on skewers. Grill covered over med. low coals for 15-20 min. or until chicken juices run clear, turning frequently. Serves 8
NOTE: You can also use shrimp with the chicken, marinate together
and alternate on the kabobs with the rest of the ingredients.
Radical Raspberry Chicken Kabobs
1/2 lb. boneless, skinless chicken or turkey breast
1/2 c. raspberry jam
1/4 c. soy sauce
2 Tbsp. grated fresh ginger root
2 Tbsp. lemon juice
2 cloves garlic, chopped
Cut meat into 3/4 inch cubes. Combine remaining ingredients and pour into a large zip lock plastic bag. Mix in meat, remove air and seal. Refrigerate 2-24 hr.. turning bag occasionally. Place the cubes onto skewers and grill 5-10 minutes turning occasionally. Grease grill to prevent sticking. Meat is done when juices run clear, don't overcook.
Citrus Dipping Sauce
1/4 lb. butter
1 onion minces
1 Tbsp. brown sugar
1/2 c. lemon marmalade
2 tbsp. horseradish
2 Tbsp. dry sherry
1/2 c. fresh orange juice
1 Tbsp. finely grated orange rind
salt and pepper to taste
Heat butter, add onion and sauté. Add sugar, lemon,
marmalade, horseradish, sherry, orange juice and rind. Bring mixture
to a simmer and cook over low heat 25 minutes. Season with salt and
pepper to taste. Serve warm or cooled. This also makes an excellent
basting sauce for poultry, pork, or shell fish. Baste during final
10 minutes only to prevent burning.