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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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You can substitute orange juice for the pineapple juice, or beef for the chicken. Just about any veggie, especially mushrooms, works well in these kabobs. 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 lemon-pepper seasoning |
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes |
1 pound johnsonville® polish kielbasa sausage or polish sausage, thickly sliced |
1 can (20 ounces) unsweetened pineapple chunks, drained |
2 medium green peppers, quartered |
2 cups grape tomatoes |
2 medium red onions, quartered |
Directions:
1. In a small bowl, combine the first seven ingredients. Remove 1/2 cup for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add chicken to one bag; add the 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, alternately thread the chicken, kielbasa, pineapple and vegetables.
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade. Yield: 16 kabobs.
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