My friend Christine and I decided to cook this Wednesday, which is why there are two posts this week! We wanted chicken and she looked through one of my books and decided on this delicious meal. Again, it was kebabs that we broiled instead of grilled. But the chicken turned out as tender as the last one and the peppers and pineapple were delicious as well! I served it with white rice mixed with fresh pineapple and threw some of the spices in there too!
Tools
- Cutting Board
- Knife
- Small Bowl
- Medium Bowl
- Skewers
- Grill or Broiler
Ingredients
- 8-oz- can pineapple chunks
- 1 teaspoon ground cumin
- 1 teaspoon ground garlic powder
- 2 tablespoons plain yogurt
- 1 tablespoon chopped cilantro
- 1 pound chicken
- 1/2 red bell pepper
- 1/2 green bell pepper
Instructions
- Drain the can of pineapple juice into a small bowl. Separate the pineapple chunks and put to the side.
- In a medium bowl, blend the cumin, garlic powder, yogurt, cilantro. Then pour in the pineapple juice and stir.
- Cut the chicken into bite-sized pieces and add them to the marinade. Allow it to marinate for 15 minutes. (You could marinate for longer up to an hour and a half… I just didn’t have the time to do that.)
- Cut the peppers into bite-sized pieces.
- Put the chicken, peppers, and pineapple chunks onto the skewers, alternating between all three.
- Place the kebabs in a broiler and cook for about 15 minutes.
- Enjoy!
Compliments of Molly
Culinary Culhanes 