Saturday, March 8, 2008
So after a long winter and it not being quite ready to warm up yet, I decided I needed to add a little spring and summer to my dinner. What is more summery than Hawaiian chicken on kabobs?
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon safflower oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
3 lg skinless, boneless chicken breast halves - cut into cubes
1 (20 ounce) can pineapple chunks, drained
1 green pepper
1 red pepper
1. Mix the soy sauce, brown sugar, sherry, oil, ginger and garlic powder in a dish to be used for marinading.
2. Add the chicken and veggies to the marinade (Note it is safer to use two marinades and keep the chicken and the veggies seperate), marinade for at least 2 hours.
3. While the chicken and veggies are marinading, soak the skewers in water so they will not burn.
4. Spear chicken and vegetable onto skewers and grill until the chicken is cooked.
I loved this! It was just the burst of summer I needed as a pick me up. Hubby said this was keeper recipe and his friend raved about it. The only thing I would do differently is marinade it a little longer - I barely made the 2 hour mark.