Sweet and Sour Chicken Skewers with Pineapple and Pepper This is a great sweet, tangy recipe. Perfect for a warm night of grilling. 4 boneless, skinless chicken breasts, cut into 1” chunks
1 ½ tbsp. brown sugar
½ tsp. kosher salt
1 tsp. sesame oil
¼ tsp. pepper 1 tbsp. vegetable oil ⅓ c. tomato purée 3 tbsp. rice vinegar
When grilling meat, the protein will easily pull away from the grill when it is cooked. If the meat is sticking, it is probably not done cooking.
2 tbsp. soy sauce ¼ c. julienned green onions 1 red pepper chopped to 1 ½” chunks ½ pineapple, also chopped into 1 ½” chunks
In a saucepan, warm the vegetable oil over medium heat. Stir in tomato purée, rice vinegar, brown sugar, soy sauce, sesame oil. Bring this mixture to a boil and then reduce to a simmer for eight to 10 minutes until the sauce is visibly thicker. Season the chicken breasts with vegetable oil, salt and pepper. Also season with chopped pepper and pineapple with salt. Skewer all three items in an alternating pattern, chicken, pepper, pineapple. Leave a space in between each chunk. Place skewers on a greased grill over medium heat. Brush half of the sweet and sour sauce over the skewers, grill, turn over once. Brush the other side with the sauce. Serve with rice or inside a yummy pita pocket!
Skewered Shrimp with Lemon and Coconut Grilled shrimp is a great alternative to friends and family who prefer seafood over chicken and beef. The bright, citrus hit of the lemon juice combined with shredded coconut make a great cocktail snack or a meal. Just add rice and some slivered snow peas and the party is on! 1 tsp. red pepper flakes
¼ c. olive oil
1 lemon, zested and juiced
¼ c. soy sauce
1 tbsp. chopped fresh cilantro
1 lb. uncooked medium shrimp, peeled and deveined skewers
1 tbsp. chopped fresh mint ⅓ shredded coconut
Combine the red pepper flakes, lemon zest and juice, cilantro, mint, olive oil and soy sauce in a food processor. Combine until the mixture is smooth. In a large bowl, toss together the shrimp and the marinade. Cover and set aside for two to three hours. Preheat the grill to a medium-high heat. Thread the shrimp onto the individual skewers. Cook the skewers until they are browned on both sides and the meat is cooked. This takes approximately 4-6 minutes per side. Serve hot off the grill or alongside rice and slivered snow peas!
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