Spicy Chicken Kabobs with Bell Peppers and Pineapple Recipe
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 This recipe for Spicy Chicken Kabobs with Bell Peppers and Pineapple, by Brandy Doming Pray, is from The Tasty Bourgeois Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Brandy Doming Pray
Added: Thursday, July 12, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 teaspoon whole allspice
1 teaspoon black peppercorns
4 whole cloves
1/4 cup packed brown sugar
1/4 cup fresh lime juice
1/4 cup low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme leaves
8 cloves of garlic
3 large shallots peeled and cut in half thinly sliced
1 (3 inch) piece peeled fresh ginger thinly sliced
1 jalapeņo pepper, halved and seeded
2 pounds skinless boneless chicken breast, cut into 1 inch pieces
2 cups (1 inch) cubed pineapple (about 1 medium)
1 1/2 cups (1 inch) pieces red bell pepper (about 1 large)
1 1/2 cups (1 inch) pieces green bell pepper (about 1 large)
1 teaspoon black pepper
cooking spray
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Directions: |
Directions:Heat a small skillet over medium high heat. Add first 3 ingredients to pan, cook for 1 minute until lightly toasted and fragrant.
Place those spices, brown sugar, and next 9 ingredients (through jalapeņo) in blender or processor and process until smooth. Combine spice mixture and chicken in a large zip top plastic bag, seal and marinate in refrigerator 2 hours, turning occasionally.
Prepare grill.
Remove chicken from bag, reserving marinade. Thread chicken, pineapple and bell peppers alternately onto each of 8 (12 inch) skewers. Brush reserved marinade onto pineapple and bell peppers. Sprinkle evenly with salt and pepper. Place kabobs on a grill rack coated with cooking spray. Grill 8 minutes or until chicken is done. |
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Number Of
Servings: |
Number Of
Servings:Yield 8 servings |
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