Pineapple Chicken Skewers Recipe
Mouthwatering Monday almost did not have a recipe this week. We had our Spring Birthday Party this weekend and I made all the favorites from Pasta Salad to Pineapple Chicken Skewers and my Brother made the Best Steaks Ever. I planned to take photos of all the steps for each recipe and have all the Mouthwatering Monday recipes photographed for the next few weeks. That did not happen. Instead Miss D, my 13-year-old Niece, decided she wanted to help me cook. I abandoned all photo thoughts to spend time with her, because I refuse to miss the minutes with them. Once these moments are gone we can’t get them back and they should never be squandered.
I will share the Pineapple Chicken Skewer Recipe with you even with out the step by step pictures because it is super simple and super yummy.
The first step if using wooden skewers is to soak the skewers in water over night. The skewers may still brown or blacken a bit in the heat of the grill but they will not catch fire.
1 can of pineapple chunks in juice (save the pineapple chunks for later.)
2 packages of chicken tenders (You can use chicken breast)
1 tsp coarse salt
1 tsp black pepper
If you like a little heat add a few pinches of red pepper flakes
Mix the Marinade:
Cut your chicken into 2″ cubes and put in a freezer bag.
Add the juice from the pineapple and save the chunks for skewering.
Add the salt and pepper.
Squeeze as much air as possible from the bag and seal. Mix the marinade and chicken by squishing the bag a bit and marinade for at least 1 hour. I like to marinade overnight to get the best flavor.
1/2 of your favorite flavor onion (White and purple work the best)
Bell peppers chopped in approximately 2″ pieces (I like using red, orange, and yellow Bell peppers)
Mushrooms (whole mushrooms work best)
Pineapple Chunks saved from the juice for the marinade.
The beauty of a skewer is that you can use any vegetable that grills well.
Make sure when chopping your veggies you try to get everything the same size. You even want you chicken to be the same size as the vegetables because everything will cook evenly and not burn. Also choose veggies that have a similar consistency or cook time a carrot does not cook at the same speed as broccoli.
I like to put an onion slice on my skewer before building the colorful stack because the onion tends to anchor everything in place well.
Use whole mushrooms because sliced mushrooms break and fall off of the skewers.
Build your skewer by alternating your meats and veggies. I like to use 2 pieces of chicken on each skewer and veggies before and after each piece of chicken. Miss D made sure she had two of everything and mixed it all up.
Set grill to medium heat.
Lay out the skewers so that they are easily turned.
The pineapple juice may cause flare-ups in the grill. It is a good idea to keep a spray bottle of water near by to control the flames if needed.
Cook until the veggies are a little blackened on the edges and the chicken is cooked completely through. (No pink at all!)
I like to serve them with a teriyaki sauce or a balsamic glaze.
What is your favorite grill out food?
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