Chickenandpineappleskewers Recipes

Steps:

• For the jerk marinade: Combine the brown sugar, lime juice, orange juice, oil, soy sauce, vinegar, allspice, ginger, salt, thyme, cinnamon, nutmeg, garlic, bay leaf, chile and scallion in a food processor and puree. (You can mix in a bowl if you don't have a food processor.)
• For the kebabs: Place the chicken in a gallon-size resealable bag. Pour the marinade over the chicken (reserve any extra marinade for later use). Seal the bag and refrigerate 1 hour.
• Sprinkle the red onion with salt and pepper. Assemble metal skewers with the chicken, red onion, pineapple and peppers, alternating each ingredient. Brush the kebabs with the remaining marinade.
• Preheat a grill to medium-high heat. Spray the grill grates with cooking spray.
• Grill the kebabs until the chicken registers 165 degrees F in the center on an instant-read thermometer, about 4 minutes per side. Serve warm.

Steps:

• Cut your chicken in to 2 inch chunks & put to the side.
• Slice your cored fresh pineapple into 2 inch slices& put to the side.
• Wipe off the mushrooms to clean them, (recommend not to wash them in water.).
• In a large bowl, place all of the ingredients including the marinade, and mix together.
• Cover the bowl with plastic wrap and place in refrigerator for about 45 minutes.
• Run bamboo skewers through water just a little bit to get them wet so they do not burn.
• Place the chicken, pineapple, and mushrooms on the skewers in any order you want.
• You will grill them at about 400 or so degrees (constantly turning over), when the chicken reaches 170 degrees inside, they are done!
• Serves well next to a good macaroni salad!

Steps:

• Combine the ketchup, soy sauce, honey, mustard, brown sugar, garlic and lemon juice in a saucepan over medium heat. Simmer until thickened, about 10 minutes. Let cool.
• Cut each chicken thigh into 2 pieces. Peel and core the pineapple; cut into 1-inch chunks. Thread the pieces onto 4 to 6 skewers, alternating between pineapple and chicken. Brush the skewers with olive oil and season with salt and pepper. Remove the garlic cloves from the barbecue sauce and set aside about half of the sauce for serving. Brush the skewers with some of the remaining sauce.
• Preheat a grill to medium high. Grill the skewers, turning and basting with the sauce regularly, until cooked through, 10 to 12 minutes. Serve with the reserved sauce.

Steps:

• In a saucepan over medium heat, add the ketchup, soy sauce, honey, mustard, sugar, garlic, and lemon juice. Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool.
• Heat an outdoor grill or a grill pan. Cut each chicken thigh into 2 pieces. Peel the pineapple and cut it into 1 1/2-inch chunks. Alternating between the chicken and pineapple, thread the pieces onto the skewers. Brush them with olive oil and season them with salt and pepper. Remove the garlic cloves from the barbecue sauce and discard; put about half the sauce into a small bowl for later. Brush skewers with some of the sauce. Cook them on the grill, basting regularly with the barbecue sauce, until cooked through, about 10 to 15 minutes. Serve with reserved barbecue sauce on the side for dipping.

Steps:

• Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.
• Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.
• Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.

Steps:

• Cut chicken and bell peppers and onions into bite size pieces.
• Slice carrots into 1/4 inch disks.
• Grated (or minced) ginger (grating is easily done when ginger is frozen).
• Slice Mushrooms.
• Mix together reserved pineapple juice, water, chicken bouillon and soya sauce.
• Heat to a boil on stove top or in microwave.
• Mix the vinegar and cornstarch together in a small container.
• Set aside.
• While waiting for the sauce to boil, saute onions and ginger for one minute, add chicken.
• Cook until pink colour is gone.
• Add remaining vegetables including pineapple pieces.
• Stir fry until tender crisp.
• Once pineapple juice mixture comes to a boil, add vinegar/cornstarch mixture to it.
• Heat (stirring occasionally) until thickened.
• Add pineapple juice mixture to vegetables and mix thoroughly.
• Serve plain or on rice.
• Note: Other vegetables such as brocolli, snow peas and bean sprouts can be added or substituted in this recipe.
• Note: If using unsweetened pineapple, add 1 tablespoon of brown sugar to pineapple/bouillon mixture.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread green bell pepper, onion, chicken, and pineapple onto skewers; brush with barbeque sauce.
• Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.

Steps:

• Combine all ingredients, except the chicken, and mix well.
• Add the chicken and stir to combine.
• Cover and place in refrigerator to marinate at least 1 hour (I marinated mine 5 hours).
• Spray a baking dish (or casserole) with cooking spray and add chicken mixture, marinade and all. Stir in the red pepper.
• Cover and bake @ 375* for 45 minutes.
• Serve over rice.

Steps:

• Preheat the oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper.
• In a food processor, combine the scallions, habanero peppers, garlic, ginger, brown sugar, soy sauce, allspice, cinnamon, and thyme. Puree until broken down into a into a thick paste, about 1 minute.
• In a medium bowl, toss the chicken with 2-4 tablespoons of the jerk paste until well coated. Cover and refrigerate for 1 hour.
• Meanwhile, make the jerk sauce: Combine 2-4 tablespoons of the jerk paste with the pineapple juice and ketchup. Season to taste with salt.
• Thread the skewers with 2 pieces each of the marinated chicken, red onion, bell pepper, and pineapple, alternating ingredients.
• Arrange the skewers on the prepared baking sheets. Season with salt. Brush about ⅓ cup (85 G) of the jerk sauce over the skewers. Reserve the remaining sauce.
• Roast the skewers for 22-25 minutes, turning halfway, until the chicken is cooked to an internal temperature of 165ºF (75ºC).
• Remove the baking sheets from the oven and discard the parchment paper, then return the skewers to the pans. Turn the broiler to high.
• Baste the skewers on all sides with the jerk sauce.
• Broil for 3-4 minutes, until the vegetables just begin to char and the sauce is slightly caramelized.
• Transfer the skewers to a platter. Squeeze the lime wedges over the hot skewers and garnish with the cilantro.
• Enjoy!

Steps:

• Heat oven to 375°.
• In medium saucepan, combine onion, sugar, garlic powder, ketchup, 3/4 cup reserved pineapple liquid, lemon juice and soy sauce,.
• Bring to a boil.
• Reduce heat: cover and simmer 15 minutes. stirring occasionally.
• In plastic bag or shallow bowl, toss chicken strips with flour to coat.
• In large skillet over medium heat, cook chicken in hot oil 4 to 5 minutes or until lightly browned.
• Arrange cooked chicken and pineapple in 12X8-inch (2 qtr) baking dish.
• Top with sauce; sprinkle with sesame seeds.
• Bake for 20 to 25 minutes or until chicken is hot and sauce is bubbly.
• Serve over hot cooked rice.

Steps:

• Soak bamboo skewers in water for at least 30 minutes.
• Cut chicken into 3/4-inch cubes and place in a bowl.
• Place garlic, shallot, ginger, cilantro, salt, cumin, peanut oil, lime juice and coconut milk in processor or blender. Puree until smooth liquid forms.
• Pour marinade over chicken and refrigerate for at least 30 minutes or up to 3 hours, turning occasionally.
• Preheat grill to medium. Add marinated chicken cube then pineapple cube then another marinated chicken cube to each bamboo skewer. Grill until chicken is slightly golden all over, turning as needed (about 5 minutes each side).

Steps:

• In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat grill to medium-high heat.
• Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

Steps:

• Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
• Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
• Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.