Sweet & Spicy Pineapple Chicken Kabobs

Main dish | September 18, 2014 | By

Sweet & Spicy Pineapple Chicken Kabobs
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For the Sweet & Spicy Glaze
  1. 1/2 cup organic all-fruit apricot preserves
  2. 1 small clove garlic, finely minced
  3. 1 tbsp olive oil
  4. 2 tsp coconut aminos (or soy sauce)
  5. 2 tsp dry mustard
  6. 1/8 tsp cayenne pepper (use more if you like it extra spicy!)
  7. 1/2 tsp sea salt
For the Kebabs
  1. 1 lb of boneless, skinless chicken breasts, cut into cubes
  2. fresh pineapple, cubed
  3. 1 large red pepper, cut into 2-inch pieces
  4. 1 bunch of scallions, cut into 2-inch pieces
Instructions
  1. In a small bowl, whisk together the Sweet & Spicy Glaze ingredients – apricot preserves, garlic, olive oil, coconut aminos (or soy sauce), dry mustard, cayenne pepper and salt.
  2. Cut kabob ingredients into cubes/pieces that can be easily thread onto a skewer. Be sure to keep the chicken chunks to about 2x2-inches in size, so they’ll cook evenly along with the veggies. Speaking of which, feel free to add additional veggies as well – organic zucchini, yellow squash, mushrooms, red onion are all great options!
  3. When ready to eat, preheat grill to medium heat making sure grill is thoroughly preheated before you begin grilling. Cook kabobs uncovered over medium heat about 2-3 minutes. Then carefully turn the kebabs over and generously brush the upturned side with the Sweet & Spicy Glaze.
  4. Continue cooking the kebabs for about another 2 minutes. Then turn them over again, generously brushing the upturned side with glaze. Cook about one minute more, and turn the kebabs a final time and brush with the remaining glaze. Turn off the grill and cover for about a minute to allow the glaze to set and chicken to finish cooking through.
Hearth and Honey http://hearthandhoney.com/
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