Chicken And Pineapple Skewers 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:

• 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.

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:

• For the sauce: In a small bowl, whisk together the lime juice, orange or pineapple juice and hot honey. Set aside.
• For the skewers: Preheat a grill, cast-iron grill, griddle or pan over medium-high heat.
• In a medium bowl, add the chicken, pineapple, jalapeños and oil and toss to coat. Add the elote seasoning and a couple grinds of black pepper and toss again. Add to metal skewers in any order, but I prefer adding all of the same thing on one skewer.
• Cook on all sides until the chicken is cooked through and the pineapples and jalapeños are charred, 10 to 12 minutes, turning every couple of minutes. Brush the skewers with the sauce halfway through and again when they're done.
• Transfer the skewers to a cutting board. Remove the skewers and roughly chop the chicken, pineapples and jalapeños together. Transfer to a serving bowl.
• For the tacos: In a medium bowl, combine the onions and cilantro. Place some taco filling in a warm tortilla and top with some onion-cilantro mixture, a squeeze of lime juice and a few shakes of hot sauce if using.

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:

• 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:

• 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:

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