Chipolte Pineapple Chicken shish kabob Maranade 1/2 cup cider vinegar 1 1/2 cups pineapple juice if using frozen concentrate only 1/3 cup 2 tablespoons molasses 2 tablespoons chopped chipotle peppers in adobo sauce 1 tablespoon canola oil 2 teaspoons salt 1 teaspoon cumin 3 lbs chicken diced in bite sized pieces Combine all ingredients except chicken, mix well allow to sit for five munites. Reserve about a quarter cup for brushing the kabobs before they hit the grill. Add chicken tossing in sauce cover and refrigerate,toss every ten minutes for thirty minutes. The kabobs Diced fresh pineapple Large diced bell pepper (red and/or green) Marinated chicken If you like it spicy jalapeño cut in quarters seeds removed Make sure to soak the skewers for thirty minutes if youre going to use wooden skewers. Then construct the kabob rotating the ingredients. On an 8 in skewer make sure you have 3 to 4 pieces of chicken while leaving at least 3 inches for the handle. After construction brush with reserved maranade and place on hot grill cook until the chicken is at least 165 º. Side note If you are not making kabobs grilling slices of pineapple as a side dish for the marinated chicken is a great way to go.
Posted on: Thu, 07 Aug 2014 17:19:25 +0000
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