When chicken and fruit marry to create the perfect Island style kebab.
I love adding fruit to my chicken dishes. Peaches, figs, dates, apricots. I love how it adds an element of sweetness.
This is defs my new favorite meal. It’s basically a full meal on a stick.
The chicken skewers are loaded with veggies and fruit and inspired by a dish I had on the tropical Island of Hawaii.
I’ve recreated it and added a variety of colored peppers and red onions to make them look rainbow bright.
And the big flavors from the spicy marinade create and moist and juicy chicken that tastes summery and bright.
The skewers are perfect for that weekend BBQ poolside but I would double or triple the recipe if you are having a lot of people over.
Aloha xxx Chef MM
PrintTropical Island Chicken Kebabs
Ingredients
FOR THE KEBABS
- 12 skinless, boneless chicken thighs – cut into 1-inch cubes ****
- 1 green pepper
- 1 red pepper
- 1 orange pepper
- ½ pineapple
- 1 red onion
- 8 / 10 bamboo or metal kebabs skewers for cooking
FOR THE MARINADE
- 1/3 cup of honey/agave
- 4 TBS Dijon mustard
- 1 tsp cumin
- 1 tsp curry powder
- 1 tspn cinnamon
- 1 tsp paprika
- 1 tsp garlic salt
- 1 tsp coarse salt
- 1 tsp black pepper
Instructions
In a bowl combine all the ingredients for the marinade. Cut the chicken thighs into 1-inch cubes and add them. Leave the chicken to marinate overnight.
Bring the chicken to room temperature.
Cut the onions, pepper, and pineapple into 1-inch pieces.
Use metal skewers or soak bamboo skewers in water for 15 minutes to prevent them from catching fire.
Thread the skewer alternating chicken, pepper, onion, chicken, pineapple, chicken, pepper, onion, etc… until all the ingredients are used up.
Heat the grill on high heat. Brush the grill rack with oil.
Cook the kebabs on low-medium heat. Turn them every 5 minutes and cook for a total of 20 minutes so they are browned and cooked through.
**** You can use 8 boneless and skinless chicken breasts if you prefer
SERVES 6
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