Tuesday, July 26, 2011

Hawaiian Kabobs

  • 4 Chicken breast or 10-12 Chicken Tenders
  • 1 can Pineapple Chunks
  • 3 TBSP Soy Sauce
  • 3 TBSP Brown Sugar
  • 1 TBSP Pineapple Juice
  • 1 TBSP Olive Oil
  • 1/4 tsp Crushed Garlic
  • pinch of Ginger
  • 1 cup Jasmine Rice
  • 2 1/2 cups Water

Cube chicken into 1 1/2-2" pieces.
In a gallon size zip bag combine all ingredients for marinade and squish the bag a little. Add chicken pieces into bag and coat with marinade. Place in refrigerator for at least 30 minutes.

Follow directions and prepare rice.

Assemble Kabobs; chicken, pineapple, chicken, pineapple until all pineapple and chicken is used. Reserve marinade.

In a small pan bring marinade to boil on stove. Set aside.

Place kabobs on hot grill. Brush with marinade. Turn and continue to grill until chicken is cooked thoroughly.

Serve over rice with your favorite side dish.


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