s CHICKEN AND PINEAPPLE KEBABS **** s   



Yields: 0


Ingredients


 
Instructions
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5-30-12 very good but hot hot hot
ok, don't use cayenne pepper instead of the chili powder
ouch!!!!!!!!
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Makes 12 kebabs

Cut the chicken into 1-inch chunks and the vegetables a little larger.
Related

Grilled swordfish and pineapple at Olde Salt House

¼ cup molasses

1 tablespoon fresh lime juice

¼ teaspoon hot sauce

1½ tablespoons chili powder

1½ teaspoons brown sugar

1 teaspoon smoked paprika

1 teaspoon onion powder

Salt and black pepper

2 pounds boneless, skinless chicken thighs, cut into chunks

2 large orange bell peppers, cut into squares

1 large red onion, cut into chunks

12 slices thick-cut bacon, each cut crosswise into 3 pieces

2 tablespoons extra-virgin olive oil

1 large pineapple, trimmed, cored, and cut into chunks

In a medium bowl, whisk the molasses, lime juice, and hot sauce and set aside. In another medium bowl, whisk the chili powder, brown sugar, paprika, onion powder, and 2 teaspoons each salt and black pepper, then add the chicken and toss to coat.

Prepare a medium-hot fire in a charcoal grill (or preheat a gas grill on high, then turn burners down to 400 degrees). Meanwhile, in a large bowl, toss the bell peppers, onion, and bacon with the oil and salt and black pepper to taste. Thread the chicken, onion, bacon, pineapple, and bell peppers onto skewers.

Grill the kebabs, turning every 3 minutes, until the bell peppers, onion, and pineapple are grill-marked and the chicken is cooked through, about 15 minutes. Brush kebabs all over with molasses mixture and grill for about 45 seconds longer on each side (do not burn the glaze). Remove kebabs from the grill, allow to rest briefly, and serve.

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