I decided to brush up my grilling techniques tonight and make a new recipe from the Cuisine Grilling magazine. I really loved the kebabs and the rice is so good with it!Coconut-marinated Chicken Kebabs
1 ¼ lb boneless, skinless chicken breast halves
½ lb fresh pineapple
1 large green bell pepper
1 can coconut milk(14 oz)
½ cup sugar
2 jalapenos, seeded and diced
1 tsp. kosher salt
juice of 1 lime
Note: if using wooden skewers, soak over night in water to prevent burning. You can substitute fresh pineapple for canned but doesn’t hold together as well. I also substituted hot sauce in place of jalapenos since I didn’t have any.
Preheat grill to medium high.
Prepare chicken, pineapple, and bell pepper, cutting each into 2inch chunks and place in large reseal able plastic bag.
Combine coconut milk, sugar, jalapenos, 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 2 soaked wooden skewers starting and ending with 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.
EnJOY!
