Friday, September 7, 2007

Chicken and Pineapple Kabobs

We have had so much trouble recently deciding what to do for dinner. Last night it took almost an hour to decide on wine poached then seared chicken with rosemary potatoes and rose wine green beans. Needless to say it was a fantastic meal, but it took SO long to figure it out. We had the sam trouble the night before. The goal was to use up corn on the cob. Shrimp and corn chowder was ruled out, but we didnt know what to do. After a very long debate, we decided on chicken kabobs served with corn on the cob and brocolli. Again, delicious, but took forever to decide on.

I never said efficiency was my strength.The flavor of the kabobs was terrific. Sweet yet a tad spicy. Loved it. Great combination of flavors and super simple too.

I took the leftovers and put them in a pan with soy sauce, sesame oil and a little extra pineapple to reheat and served ontop of rice. Delicious and healthy too!
Tips for next time: try to fit all the kabobs on the grill at once so they are all done at the same time.
Chicken and Pineapple Kabobs
8 wooden skewers, soaked in water (so they don't burn)
3 chicken cutlets
1/2 cup soy sauce
2 tsp sesame oil
1 can pineapple rings
1 onion, quartered then cut into thick slices
salt, pepper, ginger and cayenne pepper to taste

Cut chicken into bite size pieces. Combine soy sauce, sesame oil, spices, and the juice from the can of pineapple. Marinate chicken in sauce.

Cut pineapple rings into bite size pieces. Cut onion into slices. Alternate putting onion, pineapple and chicken onto the skewers until all used. Cook on foreman grill until all chicken is cooked through, drizzling with marinating juices during cooking (but not at end since there was chicken in it and it needs to cook). Can serve with rice.

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