Grilled Pineapple Chicken Kebabs with Nakano
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Chicken and pineapple chunks are marinated in Greek yogurt, seasoned rice vinegar and spices, then grilled until golden and juicy.
Ingredients
  • 6 oz non-fat Greek Pineapple yogurt
  • ⅓ cup Nakano Roasted Garlic Seasoned Rice Vinegar
  • ½ tsp ground ginger
  • ½ tsp cumin
  • ½ tsp pumpkin pie spice
  • fresh ground pepper and sea salt to taste
  • 1 - 1½ lbs boneless, skinless chicken breast
  • 2 cups of fresh pineapple cut into 1½ inch chunks
  • Skewers (soak wooden ones 15 minutes)
Instructions
  1. In glass bowl, combine yogurt, rice vinegar, ginger, cumin, pie spice, salt and pepper.
  2. Pound chicken breasts to ½ inch thickness and cut into long 1½ inch wide strips.
  3. Place chicken in yogurt mixture and stir well to coat. Cover and put in the fridge for 2 hours (can leave overnight if you wish).
  4. Onto skewers, alternate chicken and pineapple chunks. You should have 6 - 8 skewers depending on size of skewers and chicken strips.
  5. Discard remaining marinade.
  6. Grill kebabs over a medium heat until chicken is no longer pink -- about 15 - 20 minutes.
  7. Serve immediately.
Notes

You can grill on oiled grill grates or spray a sheet of aluminum foil with nonstick spray for easier clean up. You can also make these in the broiler.

*adapted from Unexpected Favorites Second Edition

Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at https://ahensnest.com/2012/07/grilled-pineapple-chicken-kebabs-recipe.html