Hawaiian Chicken Kabobs
I read some of the other reviews and incorporated various ideas, and whatever I did came out amazing! My boyfriend kept saying "wow" as he was eating it. Now that I've tried it out on us, it would be a great recipe for a dinner party.
Here's what I did:
Made double the marinade, using fresh ginger and garlic (and I only did 2 chicken breasts; so if I were doing the full 4, I would quadruple the marinade)
. Marinated the chicken first, in one bag, for 2 hours
. Marinated fresh pineapple with red peppers, green peppers & purple onions in a separate bag, for 1-2 hours
. Threaded chicken and pineapple/veggies on separate kabobs
. Put the chicken on the grill, turning every 5 minutes, for a total of about 20 minutes. Put the pineapple/veggies on the grill for the last 10 minutes, turning once halfway through. Meanwhile, heated the marinade from the pineapple/veggies over the stove with a little cornstarch to thicken it. Served over coconut rice (2 cups jasmine ride, 1 cup coconut milk, 2 cups water, 1/2 tsp salt & 2 Tbsp shredded coconut in rice cooker on regular setting), with the thickened marinade drizzled over the top.
20 users found this review helpful
May 4, 2013