Grilled Pineapple Chicken Kebabs with Nakano
Author: Henrietta @ ahensnest.com
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 6
- 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)
- In glass bowl, combine yogurt, rice vinegar, ginger, cumin, pie spice, salt and pepper.
- Pound chicken breasts to ½ inch thickness and cut into long 1½ inch wide strips.
- 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).
- Onto skewers, alternate chicken and pineapple chunks. You should have 6 - 8 skewers depending on size of skewers and chicken strips.
- Discard remaining marinade.
- Grill kebabs over a medium heat until chicken is no longer pink -- about 15 - 20 minutes.
- Serve immediately.
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
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