chicken and pineapple kabobs
Peppadew® peppers are from South Africa. I occasionally find them in grocery stores with larger deli sections. They come in mild and hot, I use the mild. One could substitute pickled cherry peppers, but these do have a unique taste. The recipe is from the company's webpage, with some adaptations and using non-metric measurements.
prep time
15 Min
cook time
15 Min
method
Grill
yield
6 serving(s)
Ingredients
- 8 ounces pineapple juice
- 3 - limes, juice of
- 3 tablespoons olive oil
- 1/4 cup brown sugar
- 1 tablespoon brine from peppadew® peppers (or sub pickle or olive or caper brine - whatever is handy)
- 1 tablespoon minced onion
- - salt and black pepper, to taste
- 6 - chicken breasts, cut into 1 inch cubes
- 1 - pineapple, cut into chunks
- 12 - peppadew® peppers, mild or hot (or use pickled cherry peppers)
- - lime wedges to serve
How To Make chicken and pineapple kabobs
-
Step 1Mix together first 6 ingredients to make marinade. Add chicken cubes, stir a few times and let marinade for 2 hrs.
-
Step 2Thread chicken, pineapple and peppers onto skewers.
-
Step 3Grill over moderate coals for 12 - 15 minutes, until chicken is done and pineapple is slightly browned. Serve with wedges of lime. If grilling isn't an option, broiling will work - check often!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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