
I just halved a half a boneless chicken breast, and threaded the marinated chicken on a skewer. Cook for at most 5 minutes per side on the grille, and they were cooked perfectly. I was very paranoid I would over cook, but also didn’t want to under cook, so it was just luck they came out perfectly. I marinated the pineapple spears along with the chicken and grille separately on the grille. The chicken breasts were on the smaller side so when I halved them they were the perfect size to cook quickly. These skewers are perfect served with my Rice Pilaf recipe.
This marinade is definitely a keeper and very easy to make.
| Chicken Pineapple Kabobs |
If in doubt at all that the chicken is done, use an instant read thermometer to test doneness. The safe temperature for poultry is 165 degrees F.
|
|

Well mine certainly were not as good as Paul’s, but these were pretty good as well. Basically, you want to make a good pilaf, with lots of flavor, and then add dried cherries.
I happen to pick up some multicolored mini bell peppers at one of the warehouse stores, and thought this would be perfect to stuff them with. Not to mention, I’ve been pretty obsessed with dried cherries lately, and thought this would be the perfect time to try these.
| Peppers Stuffed with Rice and Dried Cherries |
*Mixed dried vegetables can be found in the spice section of most supermarkets. Mixed dried vegetables consist of: carrots, onion, tomato, spinach, celery and bell peppers.
|
|