Tropical Chicken Kabobs Recipes

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:

• In a bowl, combine 1/2 cup sweet-and-sour sauce, pineapple juice, teriyaki sauce and garlic. Pour half of marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate about 15 minutes. Set aside remaining marinade., Meanwhile, cut peppers into 1-in. pieces and onions into wedges. Core pineapple; cut crosswise into 1/2-in. slices. Cut each slice into 4-6 wedges., Drain chicken, discarding marinade. On metal or soaked bamboo skewers, alternate meat with onions, peppers and pineapple. Brush kabobs with reserved marinade. Sprinkle with crushed red pepper flakes., Grill, uncovered, over medium heat for 4-5 minutes on each side. Baste with marinade. Continue turning and basting for 10-12 minutes longer or until chicken is no longer pink, adding tomatoes to kabobs during the last 5 minutes of cooking if desired. Serve with rice. Serve remaining sweet-and-sour sauce on the side.

Steps:

• 1. Soak eight 8-inch bamboo skewers in water for 30 minutes. Heat a grill to medium low.
• 2. Place butter in a small skillet. Split vanilla bean and scrape seeds onto butter and mash with back a spoon. Add scraped pod and melt butter over low heat. Remove from heat and set aside to steep.
• 3. Heat cream of coconut and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until chocolate is melted and smooth. Stir in lime zest. Set aside.
• 4. Cut mango and papaya into 2-inch chunks and alternately thread onto skewers. Brush lightly with vanilla butter and grill until fruit is lightly charred, turning as needed, about 5 minutes per side. Serve with chocolate sauce.

Steps:

• Place chicken in large Ziploc bag and add next 6 ingredients.
• Shake well and refrigerate 2 hours.
• Remove chicken pieces from bag and place remaining marinade in small saucepan.
• Bring marinade to a boil, reduce heat, and simmer 3 to 4 minutes.
• Set aside.
• Thread chicken and vegetables, alternating items, onto 8 (12-inch) skewers.
• To prevent kabobs from sticking, spray grids of grill with a cooking spray while grids are cold.
• Place skewers over hot coals.
• Cook 8 to 10 minutes, turning frequently and basting with marinade.
• Serves 8.

Steps:

• Heat grill to medium-high heat.
• Thread chicken, fruit and vegetables alternately onto 8 skewers to make 4 kabobs, using 2 skewers placed side-by-side for each kabob.
• Mix remaining ingredients until blended. Reserve half the barbecue sauce mixture; brush remaining sauce mixture onto kabobs.
• Grill 8 to 10 min. or until chicken is done, turning and brushing occasionally with reserved sauce mixture.

Steps:

• Mix together marinade ingredients; reserve 2 tbsp of marinade for brushing on while grilling and set aside.
• Cut meat into bite size cubes.
• Place meat in marinade, cover, and refrigerate for at least two hours, stirring occasionally.
• Cut pineapple into bite size chunks.
• Place meat and pineapple chunks/pepper/onion/tomato alternately on water-soaked skewers.
• Grill or broil shish kabobs until done, about 10-15 minutes, turning occasionally and brushing with reserved marinade.
• Good with beef and pork, too!