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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I found this in TOH and I can't wait to try it. Ingredients:
3/4 cup unsweetened pineapple juice |
1/4 cup cider vinegar |
1/4 cup canola oil |
2 tablespoons sugar |
2 tablespoons soy sauce |
1/2 teaspoon garlic powder |
1/4 teaspoon lemom pepper seasoning |
2 lbs boneless skinless chicken breasts, cut into 1 inch cubes |
1 lb smoked kielbasa or 1 lb polish sausage, thickly sliced |
1 (20 ounce) can pineapple chunks, drained |
2 medium green peppers, quartered |
2 cups grape tomatoes |
2 medium red onions, quartered |
Directions:
1. In a small bowl, combine first 7 ingredients. Remove 1/2 cup for basting, cover and refrigerate. Divide remaining marinade between 2 large resealable plastic bags. Add chicken to 1 bag; add kielbasa, pineapple and vegetables to the other bag. Seal bags and turn to coat. Refrigerate for at least 2 hours.
2. On 16 metal or soaked wooden skewers thread all the meat, pineapple and veggies.
3. Using long handles tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 inches from heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade.
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