Kara has mentioned before that Cliff and her go to their neighborhood pool pretty much every weekend. Well, 9 times out of 10 I am with them. Even though there are probably errands I could be running and other things that need to get done, I always find myself sprawled out on a lounge chair, soaking up the sun. In fact, we used to get together on the weekends bright and early to start our blogging day. Now we get together bright and early and do a recipe or two then 11:00 am hits and we bolt to the pool. Finally at 3:00 pm we tear ourselves away from the pool and get back to our cooking plans. Priorities! Although we aren’t on vacation, the pool is the closest thing to it!
This recipe has all the characteristics of a vacation. First of all the kabobs are grilled so they’re perfect for summertime. And second, the pineapple, teriyaki sauce, ect. are island-esque! We prepped the marinade and added the chicken in. Then we let it sit in the fridge while we laid on rafts and did cannonballs. It worked out perfectly!
We made 4 kabobs total- two with chicken, pineapple red onion and pepper…those were for Cliff. And two with just chicken and pineapple…those were for Kara and me. I guess the pool got us feeling ravenous because we enhaled them! We all thought these Hawaiian Chicken Kababs were delicious. I guess this staycation is not so bad afterall.
Here’s what you’ll need
In a large bowl combine crushed pineapple, half a lime and a cup of teriyaki sauce. Let chicken marinade
Put on skewers along with pineapples chunks, red onion and pepper
Grill 7 minutes per side
Flavors of Hawaii, but made in our backyard!
Yield: 4 kabobs
Ingredients
¼ of a fresh pineapple, cut into 1-inch chunks
1 pound boneless, skinless chicken breast
½ a red onion, cut into slices
1 jalapeno, cut into slices (or green bell pepper)
1 cup crushed pineapple
½ a lime, juiced
1 cup Teriyaki sauce
Directions
In a large bowl, combine crushed pineapple, the juice of half a lime and 1 cup of Teriyaki sauce. Add the chicken to the marinade, cover with plastic wrap and let marinade for at least one hour.
Preheat the grill to medium heat. Remove chicken from marinade, then discard. Cut the chicken into 1-inch cubes and place on skewers, alternating between chicken, pineapple, red onion and jalapeno.
Place assembled kababs on the grill and grill for 7 minutes per side, until chicken is cooked all the way through.
Source: A Live Love Pasta original
