Grilled Chicken And Pineapple Kabobs

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 4 boneless skinless chicken breasts, cut into 1-inch cubes
• 1 pineapple, peeled and cut into 1-inch cubes
• 1 tablespoon liquid honey
• 2 tablespoons vegetable oil
• salt and pepper
• 8 wooden skewers, - 10-inches soaked in cool water 1 hour before grilling
• 1 1/2 cups coconut milk
• 1 tablespoon lime zest
• 3 tablespoons fresh lime juice
• 8 garlic cloves, minced
• 2 green onions, finely chopped
• 2 teaspoons coriander seeds, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon ground pepper
• 1 tablespoon hot pepper sauce
• 1 tablespoon grated ginger

Recipe

• 1 rinse chicken with cold water and pat dry. place chicken on cutting board and cut into 1-inch equal sized cubes. place chicken in a large sealable bag. pour marinade over chicken and place in refrigerator for 4 hours.
• 2 strain chicken and marinade in a colander and pat chicken dry. discard used marinade.
• 3 arrange the chicken on skewers, alternating with a pineapple cube between each piece of chicken. brush skewers with oil and season to taste with salt and pepper.
• 4 preheat barbecue to 375f or medium high heat.
• 5 oil grill to prevent from sticking.
• 6 place a 4-inch by 10-inch piece of aluminum foil in the center of bbq grill rack.
• 7 place skewers on grill with wooden ends of skewers over tin foil (this is to prevent any burning of the skewers). cook each side of the kabob for 3-4 minutes. baste with the reserved marinade throughout cooking. when chicken and pineapple are golden brown and chicken is no longer pink inside remove from bbq. place on a tray and loosely cover with aluminum foil. let meat rest for 5 minutes before serving.
• 8 marinade:.
• 9 in a large bowl, combine all marinade ingredients and mix until well comvined. in a separate small bowl, add 1/2 cup of the marinade; whisk in the honey and reserve for basting the kabobs later.