It's barbecue season! Eating outside, hardly any utensils to wash, no dirty kitchen! I love BBQ. Craig whipped these amazingly delicious kabobs up for us yesterday. With fresh spring onions from the Farmer's market these were such a treat. Try them sometime!!
Pineapple Chicken Kabobs
3 chicken breast
1 cup teriyaki sauce
1 cup pineapple juice
Cut chicken into 1 1/2 inch pieces. Marinate overnight or at the very least, 4 hours.
1 sweet pepper (we used orange)
3-4 spring onions (they're usually about the size of a half dollar..really tiny & sweet!)
10-15 skewers, soaked for 30 mins if wood ones
Cut everything into 1 1/2 inch size pieces (spring onions in half or 1/4's)
Skewer on kabobs.
Spray grill with oil & bring to medium heat. Cook kabobs, turning every 3-4 minutes for 15 minutes, basting with a fresh batch of marinade with each turn. I made a half batch of marinade and that sufficed.
We used our own free range organic chicken the men folk butchered last month. Such a difference from store bought chicken!!!
Purely Delicious. Great job, babe!!! (I know you read this ;) )
For dessert we had grilled peaches & pineapples.