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HomeBlogBreaking EggsEasy Family Recipes: Pineapple-Chicken Skewers with Passion Fruit Glaze

Easy Family Recipes: Pineapple-Chicken Skewers with Passion Fruit Glaze

Growing up, we would have skewers (we called them shish-kabobs) every week during the summer. I loved the idea of meat and veggies on a stick, but they were always fairly simple and lacked pizazz. These skewers on the other hand, have a touch of sweetness from the passion fruit glaze that your kids will go bananas for. If you want to really up the flavor, use fresh rosemary sprigs as your skewers. Just strip the leaves from all but the very top, soak in a bit of water, and thread your meat and veggies onto them. It will impart a little more rosemary flavor and add a more grown-up taste. Soaking any type of wooden skewer before grilling is important because this will help reduce charring and give you more time to cook the meat and veggies before the skewers go up in flames.

Pineapple-Chicken Skewers with Passion Fruit Glaze

Yield: 8 servings

  • 1/2 cup Mazola Corn Oil
  • 4 (3-inch) sprigs rosemary (or 1 teaspoon dried, crushed)
  • 5 (3-inch) sprigs oregano (or 1 teaspoon dried)
  • 4 garlic cloves, crushed and peeled
  • Kosher salt
  • Freshly ground black pepper
  • 2 pounds boneless, skinless chicken breast, cut into 24 2-inch pieces
  • 1 large red bell pepper, cored, seeded, ribbed and cut into 24 1-inch pieces
  • 1 medium red onion, cut into 24 1-inch pieces
  • 2/3 peeled and cored pineapple, cut into 24 1-inch pieces
  • 1 head butter lettuce, leaves separated into cups (optional, for serving)

Passion Fruit Glaze:

  • 1/2 cup passion fruit nectar
  • 2 tablespoons ketchup
  • 1 tablespoon fresh lime juice
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons honey
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. To prepare chicken, combine corn oil, rosemary, oregano and garlic in large bowl and season with salt and pepper. Add chicken and turn to coat. Cover and refrigerate, for at least 4 hours or overnight, occasionally turning chicken.

  2. To prepare glaze, whisk passion fruit nectar, ketchup, lime juice, soy sauce and honey until smooth. Season with salt and pepper. Blend until well combined. Pour into small bowl.

  3. Preheat grill to medium-high heat.

  4. Soak wooden skewers for at least 20 minutes in water.

  5. Remove chicken from marinade, discarding marinade.

  6. Alternately thread 3 pieces chicken, 3 pieces bell pepper, 3 pieces red onion and 3 pieces pineapple on each skewer. Repeat process with remaining ingredients and skewers.

  7. Reserve half of the passion fruit glaze and set aside. Brush skewers evenly with the remaining glaze. Grill kabobs, closing grill lid, for 10 to 12 minutes or until chicken is done. Occasionally turn the skewers.

  8. Serve skewers on a bed of lettuce leaves. Brush with the reserved passion fruit glaze and serve remaining sauce on the side.

Recipe courtesy of Ingrid Hoffmann

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