Tutti Fruity Chicken Kabobs

Tutti Fruity Chicken Kabobs

I got the recipe from my mother and have slightly tweaked it.  I think she may have adapted it from this similar  Tysons recipe.

Ingredients:

• 1/2 c. vegetable oil
• 1/3 to 1/2 c. honey
• 1 Tbsp. fresh ginger root, chopped
• 1 garlic clove, minced
• 3-4 Tbsp. low sodium soy sauce
• 4 boneless chicken breasts, cut into 1″ cubes
• 1 fresh pineapple, cut into 1″ cubes
• 1 red bell pepper
• 1 green pepper
• 1 large onion
• Skewers

Pour 3 to 4 Tbsp of soy sauce into a measuring cup.   Add honey to bring the amount of liquid up to 1/2 cup.    Add 1/2 cup oil and ginger root and garlic to make marinade.  Stir to combine.

Place chicken pieces into a plastic bag and add enough marinade to coat.  Reserve at least 1/4 cup for basting.   Let chicken marinade for several hours (or overnight).

If using wooden skewers, be sure to soak them in water for at least 30 minutes before using them.

Thread the chicken, veggies and fruit on the skewers.  Wash hands.  Heat the grill to HOT.

Grill kabobs, ~5 minutes per side, turning once and basting occasionally with reserved marinade.

Serve with brown rice or cous cous.    Serves 4.

Hints:

The original version calls for a full 1/2 cup of honey and less soy sauce.  Hubs finds that combo too sweet, so I decreased the honey and increased the soy.   Marinading overnight also seems to help cut down the sweetness a bit.  Feel free to tinker until it suits you.

When I cook with fresh ginger, I often have a bunch of ginger left over.   I usually peel and mince *all* of the ginger root I buy.  I portion the leftover ginger into 1 Tbsp serving sizes and store in the freezer in snack size baggies for a future date.

This post inspired by the “Works for Me Wednesday” series at We Are THAT Family.

Tags: WFMW