Fresh pineapple is one of those things that I often buy and we either eat it within a day or we don’t eat it at all and it goes in the compost. After throwing away two whole pineapples, I was optimistic that we would actually get around to eating this one. Well, we didn’t- at least not in the traditional way alongside breakfast or lunch. I came home from work and noticed it was still sitting on the baker’s rack and needed to be used. I thought about making some kind of dessert but really, I just needed to get dinner on the table. So, I decided I would work the pineapple into our meal. (I should clarify that I am not generally a fan of fruit in my dinner). This is what I came up with based on the chicken I had thawed and some veggies we had in our refrigerator. It was a winner for both of us & perfect served with coconut rice for a complete meal.
Hawaiian Chicken Kabobs
1 fresh pineapple- peeled, cored and diced into large chunks- RESERVE HALF
1/2 cup tamari (or soy sauce)
1/4 c packed brown sugar
3 cloves garlic
1/2 cup water
3 TBLS olive oil
1 bunch green onions- sliced (I use scissors)
1 lb chicken cut into large chunks (I used boneless skinless chicken breasts)
8 oz mushrooms
1 lb mini sweet peppers
1 large red onion- quartered and seperated
Remaining pineapple chunks that you reserved from the marinade
1.Place first 6 items in food processor and blend until pineapple is broken down into very small pieces.
2. Add green onions
3.Reserve 3/4 cup marinade for basting while on grill
4. Add chicken and mushrooms to marinade and let sit in refrigerator for 2-12 hrs.
5. Using kabob sticks that you have soaked in water, alternate ingredients (chicken, mushrooms, peppers, pineapple and onion). Place on foil lined cookie sheets until you get them all done.
6, Cook on grill (grilling times will vary). Ours took about 35 minutes. Rotate every 10-15 minutes. Baste with reserved marinade when you place on grill and every time you rotate them.
7. Remove from grill and let cool slightly.