Chicken Pineapple Kababs
Chicken Pineapple Kababs
Marinade and Basting sauce
1.5 cups coconut milk (375ml)
1 tablespoon grated lime peel (15ml)
3 tablespoons fresh lime juice (45ml)
8 cloves garlic, minced
2 green onion, finely chopped
2 teaspoons crushed coriander seeds (10ml)
1 teaspoon ground cumin (5ml)
1 teaspoon ground paprika (5ml)
½ teaspoon ground pepper (2.5ml)
1 tablespoon hot pepper sauce (15ml)
1 tablespoon grated ginger (15ml)
4 boneless, skinless chicken breast halves cut into 1 inch cubes (2.5cm)
1 pineapple peeled and cut into 1 inch cubes (2.5cm)
1 tablespoon liquid honey (15ml)
2 tablespoons vegetable oil (30ml)
Salt and pepper to taste
8 Wooden skewers 10 inch (25cm) soaked in cool water 1 hour before grilling
In a large bowl combine all marinade ingredients and mix until well combined. In a separate small bowl add ½ cup of the marinade whisk in the honey and reserve for basting the kabobs later.
Rinse chicken with cold water and pat dry. Place chicken on cutting board and cut into 1 inch equal sized cubes. Place chicken in a large sealable bag. Pour marinade over chicken and place in refrigerator for 4 hours.
Strain chicken and marinade in a colander and pat chicken dry. Discard used marinade.
Arrange the chicken on skewers, alternating with a pineapple cube between each piece of chicken. Brush skewers with oil and season to taste with salt and pepper.
Preheat barbeque to 375°F/190°C or medium high heat
Oil grill to prevent from sticking.
Place a 4 inch (10cm) by 10 inch (25cm) piece of aluminum foil in the center of bbq grill rack.
Place skewers on grill with wooden ends of skewers over tin foil (this is to prevent any burning of the skewers). Cook each side of the kabob for 3 –4 minutes. Baste with the reserved marinade throughout cooking. When chicken and pineapple are golden brown and chicken is no longer pink inside remove from bbq. Place on a tray and loosely cover with aluminum foil. Let meat rest for 5 minutes before serving.
Yield: 8 kababs
Marinade and Basting sauce
1.5 cups coconut milk (375ml)
1 tablespoon grated lime peel (15ml)
3 tablespoons fresh lime juice (45ml)
8 cloves garlic, minced
2 green onion, finely chopped
2 teaspoons crushed coriander seeds (10ml)
1 teaspoon ground cumin (5ml)
1 teaspoon ground paprika (5ml)
½ teaspoon ground pepper (2.5ml)
1 tablespoon hot pepper sauce (15ml)
1 tablespoon grated ginger (15ml)
4 boneless, skinless chicken breast halves cut into 1 inch cubes (2.5cm)
1 pineapple peeled and cut into 1 inch cubes (2.5cm)
1 tablespoon liquid honey (15ml)
2 tablespoons vegetable oil (30ml)
Salt and pepper to taste
8 Wooden skewers 10 inch (25cm) soaked in cool water 1 hour before grilling
In a large bowl combine all marinade ingredients and mix until well combined. In a separate small bowl add ½ cup of the marinade whisk in the honey and reserve for basting the kabobs later.
Rinse chicken with cold water and pat dry. Place chicken on cutting board and cut into 1 inch equal sized cubes. Place chicken in a large sealable bag. Pour marinade over chicken and place in refrigerator for 4 hours.
Strain chicken and marinade in a colander and pat chicken dry. Discard used marinade.
Arrange the chicken on skewers, alternating with a pineapple cube between each piece of chicken. Brush skewers with oil and season to taste with salt and pepper.
Preheat barbeque to 375°F/190°C or medium high heat
Oil grill to prevent from sticking.
Place a 4 inch (10cm) by 10 inch (25cm) piece of aluminum foil in the center of bbq grill rack.
Place skewers on grill with wooden ends of skewers over tin foil (this is to prevent any burning of the skewers). Cook each side of the kabob for 3 –4 minutes. Baste with the reserved marinade throughout cooking. When chicken and pineapple are golden brown and chicken is no longer pink inside remove from bbq. Place on a tray and loosely cover with aluminum foil. Let meat rest for 5 minutes before serving.
Yield: 8 kababs
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