Monday, August 8, 2011

Hawaiian Kabobs with Spicy Corn on the Cob


Enjoy the heat wave with a refreshing meal! The chicken and plum kabob was a big hit, so I thought we’d try grilled pineapple. You can’t beat fresh pineapple chunks seared on the grill. Add those to some teriyaki chicken and red onions and your mouth will be begging you for more. The corn on the cob is a great compliment to the sweetness of the kabob.
All of us were upset that I didn’t make more skewers. I wish I had made 2 batches! These were definitely a sweet and salty treat for dinner. They juices from the pineapple were so refreshing on a hot night. Who doesn’t love corn on the cob during the summertime too?!
What You Will Need:

6-8 wooden skewers, soak in water for 30 minutes
1 lb thinly sliced boneless, skinless chicken breast, cut into 1 inch pieces
½ pineapple, cut into 1 inch pieces
½ red onion, cut into 1 inch wedges

What You Already Have:
¾ C low sodium soy sauce
¼ C packed brown sugar
2 garlic cloves, coarsely chopped
¼ tsp dried ginger
Dash of salt and pepper
Large casserole
Medium casserole
1) Mix soy, brown sugar, garlic, ginger, salt and pepper in medium casserole.
2) Add chicken to marinade and soak for at least 30 minutes.

3) Prepare skewers. Alternate chicken, pineapple and onion until all gone.

4) Prepare grill.
5) Cook until chicken is no longer pink.


6) Serve with corn on the cob. (Recipe below)

Spicy Corn on the Cob
4-5 cobs of corn, cleaned
1 T lime seasoning blend
Unsalted butter
Parmesan cheese, grated
Platter
Slotted spoon
Paper towel
Large pot
1) Immerse corn in water in large pot.

2) Bring to boil. Turn off heat and cover.

3) Transfer corn to platter lined with paper towel with slotted spoon.

4) Butter corn. Sprinkle with lime seasoning and garnish with grated parmesan cheese.

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