Chicken Kabobs With Pineapple Soy And Tarragon Recipes

HAWAIIAN CHICKEN KABOBS

Steps:

• In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat grill to medium-high heat.
• Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

CITRUS-TARRAGON CHICKEN KABOBS

Steps:

• Whisk together all the marinade ingredients (except chicken) in a bowl. Toss the chicken in the marinade mixture until it is evenly coated. Cover and marinate in the refrigerator for at least 2 hours, but not more than 8 hours. Drain marinade and reserve.
• Place chicken and vegetables in individual bowls and set out buffet style. Have each person build their own kabobs.
• Grill kabobs over medium high heat for 10-15 minutes, turning about every 2-3 minutes or until chicken is done, basting with reserved marinade often.

PINEAPPLE CHICKEN KABOBS

Steps:

• In a medium sized bowl, combine garlic powder, brown sugar, ground ginger, black pepper, oil, water & soy sauce. Whisk vigorously for 1 minute until combined. Add chicken and mix so all chicken is coated with sauce. Dump entire contents into a gallon sized zip lock bag {or cover bowl with saran wrap} and place in fridge. Marinate for 3 - 4 hours, mixing contents of bag/bowl every hour to ensure even marinade. Place wooden skewers in a pan of water and allow them to absorb the water while chicken is marinading. When chicken is done marinading, slice red onion into large 1 inch pieces. Alternatively, skewer Pineapple, Onions and Chicken until skewers are full, leaving 2" on each end. Spray grill with non stick spray and place skewers on grill. Cook for 10 - 15 minutes or until chicken is done, rotating every 5 minutes to ensure even grilling. Serve immediately over rice.