Lacey’s Pantry – August 2016

Hawaiian Chicken Kabobs

Serves: 8-10
Time: 45 minutes
1 box BBQ Sauce & Dry Rub, Sweet Honey
1 3/4 cup pineapple juice, divided
4 large boneless skinless chicken breasts
1 cup mushrooms, halved
1 red bell pepper
1 orange bell pepper
1 cup diced pineapple
1 green bell pepper
1 purple onion

Directions
Combine ¾ cup pineapple juice and one pouch BBQ Sauce & Dry Rub. Set aside. Cut chicken into bite sized pieces. In a large zipper bag, combine one cup pineapple juice and one pouch BBQ Sauce & Dry Rub and chicken. Marinate for 30 minutes. Preheat grill to medium high. Thread chicken and vegetables onto skewers and brush with BBQ Sauce. Grill 12 to 16 minutes or until cooked through.

 

Grilled Hawaiian Beef Kabobs
Serves: 6-10
Time: 45 minutes
6 ounces pineapple juic
1/4 cup low sodium soy sauce
1/4 cup extra virgin olive oil
1/4 cup light brown sugar
1/4 cup apple cider vinegar
1 tablespoon unsulfured molasses
2 teaspoons minced ginger
2 teaspoons minced garlic
1 1/2 pounds beef sirloin tip, cut into 1″ pieces
1 red pepper, cut into 1-inch pieces
Small sack of yellow baby potatoes
1/4 red onion, cut into 1-inch pieces
1 zucchini, cut into 1/4 – ½-inch thick coins
extra cooking oil for preparing grill grates

Directions
Soak 12 wood skewers in water for at least 30 minutes it they are wooden. In a medium bowl or re-sealable container combine marinade ingredients. Whisk until well combined. Reserve one cup of marinade. Add beef to remaining marinade in bowl. Toss to coat. Cover and marinate at room temperature for 30 minutes. If marinating longer be sure to refrigerate.

Meanwhile, add reserved one cup marinade to a small saucepan and cook on medium high, stirring occasionally, until reduced by half (you can skip this step, but I love the thick coating of sauce on the beef). Prep pineapple and veggies. Preheat grill to high.

Layer beef and veggies on skewers. Use 2 skewers about 1/4″ apart for each kabob. I start the kabob and end the kabob with beef. But you can do it any way you like. Layer them so the ingredients are touching but not smashed together. Divide the ingredients out over 6 skewers. Wad paper towels into a ball and hold with tongs. Dip into a bowl of cooking oil. Rub paper towel over the hot grill grates to thoroughly coat them. Grill kabobs for two to three minutes per side until golden brown and cooked through. Brush with reserved marinade when you place them on the grill and each time you turn the kabobs. Remove from grill and serve.