Believe it or not, this is the first time I purchased a fresh whole pineapple. I was so disgusted by my last experience with the icky canned kind that I vowed never to use it again (except for the juice or in baking when fresh just won't work). On a recent trip to Costco a friendly man explained to my mother and I how to pick the ripest pineapple (we had been lingering dumbfounded over the giant bin of them). He recommended finding the one with the most orange coloring (although I've observed that they never really turn orange, it's more of a yellow). Put simply, green is not ripe. I was relieved that his method didn't require any tapping and possible public humiliation (silly watermelon). So last week I picked out my first pineapple at Trader Joe's and let it further ripen on my counter for a few days. When I finally cut it open it was at it's peak- luscious, juicy, and sweet!
These chicken and pineapple kabobs will bring you back to the tropics! Maybe there's significance in the fact that we ate them on the last day of our spring break. A subconscious ode to the end of vacation and secret hope that summer is sooner than it seems. Whatever the motive, this meal was unforgettable! This is a recipe I'll be using at summer BBQ's (and pretty much anytime I can find a pineapple) for years to come. You don't have to take a trip to Hawaii to feast like an island king. Throw these kabobs on the grill, roast a pig on a spit, and have a little luau of your own!
Several suggestions: Try doubling the marinade and using half as a sauce to baste the skewers with while grilling or to serve with the skewers over rice. (Just make sure NOT to use the same sauce you marinated your chicken in unless you boil it in between!) Several people on All Recipes suggested marinating the pineapple and veggies as well. I think they have enough flavor to stand alone, but you are welcome to try throwing them in the marinade with the chicken. Don't leave the pineapple in for too long though because it will begin to break everything down because of it's acidity. This marinade rocks, so don't hesitate to make extra and pour it over everything!
INGREDIENTS
3 Tbsp. soy sauce
3 Tbsp. brown sugar
2 Tbsp. rice vinegar
1 Tbsp. sesame oil
1 tsp. fresh minced ginger
1 tsp. fresh minced garlic
4 skinless, boneless chicken breast halves - cut into 2 inch pieces
1 large fresh pineapple, cut into 1 inch cubes
vegetables of your choice (I used red onion and red and green bell peppers.)
skewers (If you are using wooden, make sure to pre-soak them.)
brown rice, for serving
DIRECTIONS
1. In a shallow glass dish, mix the soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic. Stir the chicken pieces into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
2. Thread chicken and pineapple (and vegetables) alternately onto skewers. Grill over medium-high heat, turning occasionally, or until chicken juices run clear.
Serves 4.
(Adapted from All Recipes)
These chicken and pineapple kabobs will bring you back to the tropics! Maybe there's significance in the fact that we ate them on the last day of our spring break. A subconscious ode to the end of vacation and secret hope that summer is sooner than it seems. Whatever the motive, this meal was unforgettable! This is a recipe I'll be using at summer BBQ's (and pretty much anytime I can find a pineapple) for years to come. You don't have to take a trip to Hawaii to feast like an island king. Throw these kabobs on the grill, roast a pig on a spit, and have a little luau of your own!
Several suggestions: Try doubling the marinade and using half as a sauce to baste the skewers with while grilling or to serve with the skewers over rice. (Just make sure NOT to use the same sauce you marinated your chicken in unless you boil it in between!) Several people on All Recipes suggested marinating the pineapple and veggies as well. I think they have enough flavor to stand alone, but you are welcome to try throwing them in the marinade with the chicken. Don't leave the pineapple in for too long though because it will begin to break everything down because of it's acidity. This marinade rocks, so don't hesitate to make extra and pour it over everything!
INGREDIENTS
3 Tbsp. soy sauce
3 Tbsp. brown sugar
2 Tbsp. rice vinegar
1 Tbsp. sesame oil
1 tsp. fresh minced ginger
1 tsp. fresh minced garlic
4 skinless, boneless chicken breast halves - cut into 2 inch pieces
1 large fresh pineapple, cut into 1 inch cubes
vegetables of your choice (I used red onion and red and green bell peppers.)
skewers (If you are using wooden, make sure to pre-soak them.)
brown rice, for serving
DIRECTIONS
1. In a shallow glass dish, mix the soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic. Stir the chicken pieces into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
2. Thread chicken and pineapple (and vegetables) alternately onto skewers. Grill over medium-high heat, turning occasionally, or until chicken juices run clear.
Serves 4.
(Adapted from All Recipes)
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