Pineapple Chicken Kabobs with Grilled Corn on the Cob

Yay for summer!

Kasey and Matt got a grill for Christmas and we like to try to use it at every chance we get. Now that summer is coming we are on the lookout for seasonally appropriate grilling recipes. (Did I just say “seasonally appropriate”?! Yep, sure did. Good grief.)

A couple of weeks ago, I found this recipe for Pineapple Chicken Kabobs and we gave them a go. I made a few adjustments to the original recipe, but let me tell you…They were simple, delicious, summery AND seasonally appropriate. 🙂

If you compare the original recipe to what I did below, you’ll see that you can switch up the vegetables and do whatever combo you want. Be creative! We paired the kabobs with grilled corn on the cob, white rice and black beans. Everyone agreed this is a GREAT meal!

So, if you are as ready for summer as we are and you’re in need of some seasonally appropriate grill recipes, try these! 🙂

Pineapple Chicken Kabobs

1 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces
1 red pepper, cut into 1-1/2 inch pieces
1 green pepper, cut into 1-1/2 inch pieces
1/2 white onion, cut into 1-1/2 inch pieces
1/2 purple onion, cut into 1-1/2 inch pieces
1 can pineapple chunks
1/2 cup balsamic vinaigrette dressing, divided
Skewers

Thread chicken, peppers, onions and pineapple alternately onto skewers.

Place in 13″x9″ dish. Brush with 1/4 cup dressing. Refrigerate 1 hour.

Heat grill to medium heat. Grill kabobs 12 to 15 minutes or until chicken is done, turning and brushing occasionally with remaining dressing.

Grilled Corn on the Cob
(recipe from What’s Cooking America)

Ears of corn, shucked and cleaned
Olive oil
Freshly chopped garlic
Chopped onion
Nutmeg
Salt
Pepper
Aluminum foil

Heat grill to medium heat.

Tear off squares of aluminum foil and place ears of corn diagonally in the center of each square of aluminum foil. Brush the kernels with olive oil. To each ear of corn, add a little chopped garlic, chopped onion, nutmeg, salt and black pepper. Roll the aluminum foil around each ear of corn and close it up by twisting the ends.

Cook the prepared ears of corn (in aluminum foil) on a medium heat grill, rotating the corn every so often. Allow the corn to cook slowly for 15 to 20 minutes. Be careful not to overcook the corn or it will become mushy.

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One Response to “Pineapple Chicken Kabobs with Grilled Corn on the Cob”

  1. emily Says:

    that looks so yummy! 🙂 i’m going to have to pass the recipe onto Morgan so we can grill it at his house sometime! 🙂

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