Coconut Chicken Kebabs Recipe
Use Organic Ingredients to rip the benefits of all Vitamins and Minerals
1 1⁄4 lb. boneless, skinless chicken breast halves (use organic free-range chickens)
1⁄2 lb. fresh pineapple
1 large green bell pepper
1can light coconut milk (14 oz.)
1⁄2 cup sugar
1 jalepeño, seeded and diced (or less if your kids don't like spicy)
1 tsp. kosher salt
Juice of 1 lime
Preheat grill to medium-high.
Prepare chicken, pineapple, and bell pepper, cutting each into 2-inch chunks (you'll need 12 pieces of chicken and 8 pieces each of pineapple and bell pepper). Place chunks in a large resealable plastic bag.
Combine coconut milk, sugar, jalapeños, salt, and lime juice for the marinade in a glass measuring cup with a pour spout. Add half the marinade to the bag and let stand for 15 minutes; reserve remaining marinade for basting the kebabs.
Alternately thread 3 pieces of chicken and 2 pieces each of pineapple and bell pepper onto soaked wooden skewers, starting and ending with chunks of chicken. Repeat with remaining chicken, pineapple, and bell pepper to make 4 kebabs.
Grill kebabs, covered, until chicken is cooked through, 8–10 minutes per side, basting with reserved marinade every 3 minutes.
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Curious about Jacqueline? More here:
A New Mom Gets It All: Colic, Gas, Burps and Sleepless Nights
The Story of Colic Calm and Amazing Journey of Jacqueline Lawrence
Curb Your Appetite – Stop Your Cravings
VP Programs Development, ScaleDown for Life
VP Education, GoZonkers Inc.
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