~Jackie~
What’s not to love about grilling? It’s a healthy way to cook your food, easy clean up, allows you to enjoy the outdoors, and you get that one of a kind smoky and charred taste that just can’t come from the oven. At my house from the Spring to the Fall, we grill at least 3 nights a week. Steve loves to grill, and has become a master at his technique and I love the easy prep and easy clean up that comes along with it. I think kabobs are overlooked and assumed to be more difficult and more work than throwing a chicken breast or steak on the grill, but it’s a great way to evenly cook all of your meats, vegetables, and even fruits in a short amount of time all on one stick!
I was inspired to make this recipe after we had our monthly supper club with some friends. They made the most delicious pork and pineapple kabobs in a beer marinade and spicy sweet sauce. Since I prefer chicken over pork I changed up the recipe a little bit, and made the sauce with tamari (gluten free soy sauce) instead of beer, so the recipe could be gluten free too. Grilled kabobs are terrific on their own, but these are so delicious when they come off the grill dripping with the sweet and spicy sauce made from apriot preserves, tamari, and sriracha.
To make the kabobs, start by prepping all your ingredients and soaking your skewers (if they are wood) in water for an hour before cooking. I was having trouble finding a bowl or plate big enough to fill with water to fit the skewers in so I made the most genius contraption out of aluminum foil and filled it with water (see picture). I had defrosted my chicken all day, but found that it was still just slightly frozen in the center. This actually worked to my advantage, and I would recommend it, because it made the meat easier to cut and much easier to skewer. Skewer the meat, peppers, and pineapple to make 6 or 7 skewers, and use up remaining ingredients on additional skewers. Whisk together the sauce ingredients and brush over the kabobs. Grill for about 6 minutes on each side until chicken is cooked through and brush with remaining sauce. I recommended serving this delicious summer meal with some cous cous or fresh greens on the side. Happy summer grillin’!
- 2 large chicken breasts, cubed
- 1/2 fresh pineapple, cubed (can use canned too)
- 1 red pepper, cubed
- 1/2 cup apricot preserves
- 1/4 cup tamari (or soy sauce)
- 1 tablespoon sriracha, 2 if you like it spicy
- Soak 8 wooden skewers in water for at least 15 minutes.
- Prepare kabob ingredients by chopping chicken, pineapple, and peppers into similar sized cubes.
- Skewer ingredients to make 6 or 7 skewers and fill remaining skewer with extra fruit.
- Whisk together the apricot preserves, tamari, and sriracha. Brush a layer onto the kabobs.
- Heat grill on medium and rub oil on it before placing kabobs down.
- Grill on each side for about 6 minutes or until chicken is cooked through. Brush with remaining sauce after turning half way.
- Remove from grill and let sit for 5-10 minutes before eating.
- You can marinade the chicken in the sauce in the refrigerator for a few hours before cooking for a more tender and tasty meal.
