8 oz can pineapple chunks
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp crushed garlic
1 tsp ground chilies
1 tsp salt
2 Tbl plain yogurt
1 Tbl chopped fresh cilantro
10 oz chicken
1/2 red bell pepper
1/2 yellow or green bell pepper
1 large onion
6 cherry tomatoes
1 Tbl vegetable oil
~Drain the pineapple juice into a bowl. Reserve 8 large chunks of pineapple, squeeze the juice from the remaining chunks into bowl and set aside, 1/2 cup
~In large mixing bowl, blend the cumin, coriander, garlic, ground chili, salt, yogurt, and cilantro. Add the pineapple juice and mix well
~Cut the chicken into cubes and add to the spice mixture. Toss and allow to marinate for 1 1/2 hours
~Cut peppers and onions into bite size pieces
~Preheat the broiler to medium. Thread the chicken and vegetables onto skewers
~Baste the kebabs with the oil and place on oven/flame proof pan. Broil, turning and basting for approximately 15 minutes or until chicken is cooked thoroughly
1 cup ketchup
1/4 cup soy sauce
1/4 cup of honey
1 Tbl yellow mustard
1/4 cup light brown sugar
2 cloves garlic, minced
1/4 lemon, juiced
1/2 fresh pineapple, chopped
4 boneless & skinless chicken breasts, cubed
Sea salt and freshly cracked pepper
Olive oil
~In small saucepan, combine ketchup, soy sauce, honey, mustard, brown sugar, garlic, and lemon juice and cook for 20 minutes over low heat, stirring often
~Thread chicken and pineapple, alternately, onto skewers. Season with sea salt and freshly cracked pepper to taste
~Pour half the sauce into a small bowl and set aside
~Brush the skewers with the remaining sauce from pan
~Heat a large grill pan over medium heat and drizzle the pan with olive oil. Cook the skewers for 2 minutes on each side (4 sides) for a total of 8 minutes or until the chicken is cooked through.
~Serve with reserved BBQ sauce
Optional cooking means – bake; grill
**If using bamboo skewers, soak them in warm water for 10 – 15 minutes
