Chicken with Pineapple Kebobs
1 1/2 8 ounce cans pineapple chunks in juice, reserve juice
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon garlic, crushed
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons plain yogurt
1 tablespoon fresh cilantro, chopped
orange food coloring
3 7 ounce boneless skinless chicken breast
1/2 whole red bell pepper
1/2 whole green bell pepper
1 pint cherry tomatoes
1 tablespoon vegetable oil
Drain the pineapple juice into a bowl. You should have about 1/2 cup juice.
In a large mixing bowl, blend together cumin, ground coriander, garlic, chili powder, salt, yogurt, cilantro and a few drops of food coloring. Pour in the reserved pineapple juice and mix together.
Cut the chicken into bite size cubes, add to the mixing bowl witht he yogurt and spices and leave to marinade about 1-1 1/2 hours.
If using wooden skewers, soak 6 in water for 30 minutes. Cut onion and peppers into bite size chunks.
Prepare a barbecue, if using. Arrange the chicken, pepper, onions, tomatoes and reserved pineapple chunks alternately on the skewers.
Baste the kebabs with the oil. Cook on the barbecue or under the broiler for about 15 minutes, turning and basting the chicken with the marinade regularly.
Once the chicken pieces are cooked, remove from the grill and serve with either salad or plain rice.
I’m not sure where this recipe came from but I love it!! I love pineapple and I’m sure this would be even better with fresh pineapple and using canned pineapple juice. I think I will try that!!!