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Recipe of the Month
Poultry and Eggs -
Hawaiian Kabobs
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| INGREDIENTS |
- 1/2 cup reduced-sodium soy sauce
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1/2 cup unsweetened pineapple juice
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1/4 cup oil
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1 tablespoon brown sugar
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1 teaspoon garlic powder
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2 teaspoons ground ginger
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1 teaspoon dry mustard
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1/4 teaspoon pepper, freshly ground
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1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
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1 (15 1/4-ounce) can unsweetened pineapple chunks, drained
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1 large green pepper, cut into 1-inch pieces
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12 medium fresh mushrooms
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1 small sweet onion, cut into 1-inch pieces
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3 cups hot cooked rice
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| INSTRUCTIONS |
Combine first five ingredients in a saucepan; bring to a boil. Reduce heat and simmer for five minutes; cool. Pour mixture into a shallow dish, reserving about 1/4 cup for basting. Add chicken to dish, tossing gently to coat. Cover and marinate in the refrigerator for at least one hour, stirring mixture occasionally.
Remove chicken from marinade; discard marinade. Alternate chicken, pineapple, green pepper, mushrooms, and onions on 12 seven-inch-long skewers.
Grill over hot coals for about 20 minutes or until done, turning and basting frequently with marinade.
Serve over hot cooked rice. |
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