Pineapple Rum Chicken Kabobs Spring Vegetables Recipes

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:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine Worcestershire sauce and reserved juice. Cut each piece of chicken into four strips. Pour 1 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting. , In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cut in half widthwise. Cut each onion into 16 wedges; cut each pepper into eight pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip., On 16 metal or soaked wooden skewers, alternately thread the bacon-wrapped chicken, vegetables and pineapple. Grill, uncovered, over medium heat for 6-8 minutes on each side or until meat is no longer pink, basting frequently with reserved marinade.

Steps:

• Cut the chicken into large chunks. Add the soy sauce, olive oil, chili sauce, garlic, green onions, black pepper and montery chicken seasoning. Marinate in the refrigerator for at least 2 hours. The longer the better.
• In the meantime, make the rum sauce for the pineapple. In a sauce pan melt the butter, rum, sugar and pineapple juice. Add the cinnamon. Simmer over very low heat for 30-45 minutes until thick and syrupy. Watch carefully during the last 15 minutes so it doesnt get too thick. Keep warm until ready for use.
• Cut the pepper and onion into large pieces. Toss the veggies with the 2 tablespoons oil, pepper and chicken seasoning. Thread onto skewers with the chicken.
• Peel and core the pineapple. You can either lay the pineapple directly on the grill, or thread onto skewers. Before grilling baste with the rum sauce.
• Grill the pineapple, veggies and chicken until the chicken is cooked through. Baste the pineapple with the rum sauce while cooking and again after you remove it from the grill.

Steps:

• Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.
• Cut the pineapple into bite-size pieces.
• Heat a medium saucepan over med-high heat.
• Add in 1 tablespoon vegetable oil; add in the onions, garlic, salt, and crushed red pepper flakes; cook, stirring frequently, for 2 minutes.
• Add in the pineapple chunks and the juice from the container (no more than ½ cup); stir to combine.
• Remove the pan from the heat; add in the spiced rum.
• Return the pan to the heat, keeping a little distance in case the pot flames up.
• You can flame it on purpose, if you want to look cool.
• Either way, let the alcohol cook away, 1 minute.
• Add in the chicken stock and bring the mixture to a simmer, then cook until it reduces hy half and has thickened slightly.
• While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.
• Season the chicken with salt and pepper, then add to the hot skillet.
• Cook chicken for 6 minutes on each side (for a smoky taste, grill the chicken on a grill pan or on an outdoor grill).
• Slice breasts and return to the large skillet.
• Pour in the pineapple and sauce and combine with a good shake of the pan.
• Add in the parsley and cilantro; turn off the heat.
• Let stand for a minute or two.
• Serve up the jasmine rice and top with a liberal amount of the Island Bird.

Steps:

• Add ketchup, soy sauce, honey, mustard, lemon juice, brown sugar and garlic to a small pan and cook for 10 minutes. Remove from heat and allow to cool.
• Cut chicken, peppers and onion into 1 1/2-inch cubes.
• Peel and core pineapple and cut into 1 1/2-inch cubes.
• Place pineapple, chicken and vegetables onto skewers alternating pieces.
• Transfer 1/2 of sauce to another dish to use when serving.
• Brush skewers with oil then with sauce and place on heated grill.
• Baste skewers every 3-5 minutes while cooking. Cook for about 15 minutes.

Steps:

• Place pineapple in a large glass container. Pour in rum, covering pineapple completely.
• Store container on a cool, dark shelf, stirring and tasting once a day, until rum reaches desired flavor, at least 1 week but preferably 2.
• Strain out pineapple before serving.

Steps:

• Remove pineapple leaves and discard.
• Quarter pineapple lengthwise and cut out and discard cores.
• With a sharp knife, cut fruit from rinds, keeping rinds intact and reserving them.
• Cut pineapple crosswise into 1/4 inch thick slices.
• In a medium size saucepan, melt butter; add 5 tablespoons brown sugar, rum, lemon juice and bring to a light boil.
• Reduce heat and cook over moderate heat for 1 minute, stirring continuously.
• Add pineapple slices, stir to coat and cook for 1 minute, stirring occasionally.
• Preheat broiler to HIGH.
• Line a shallow baking pan with aluminum foil.
• Place reserved rinds in prepared pan and with a fork and a spoon return pineapple pieces to rinds, arranging to near original shape.
• Spoon remaining sauce over pineapple.
• Sprinkle top of pineapple with remaining brown sugar.
• Broil pineapple about 3 inches from broiler elements until slightly charred and heated through, about 6 to 8 minutes.
• Serve pineapple hot with icecream if desired.