Chicken and Pineapple Kabobs

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Makes: 4  servings Prep 15 mins Start to Finish 55 mins

Ingredients

  • 1/2 cup  cider vinegar
  • 2 tablespoons  canola oil
  • 3 garlic cloves, crushed
  • 3/4 teaspoon  ground cinnamon
  • 1/2 teaspoon  chili powder
  • 1 1/2 pounds  boneless, skinless chicken breasts
  • 1/2 cup  barbecue sauce
  • 1 1/4 pounds  pineapple, peeled, cord and cut into 1-inch-thick wedges
  • 20 8 inches  bamboo skewers soaked in water 30 min
  • 1/4 teaspoon  salt
  • Shredded Carrot Salad, optional
  • Smashed Cheesy Potatoes, optional

Directions

1. For marinade, in a medium bowl, combine vinegar, oil, garlic, 1/4 tsp. cinnamon and the chili powder. Cut chicken lengthwise into twelve 1/2- to 1-inch-thick strips. In an airtight container, toss together chicken and marinade. Cover and marinate in the refrigerator 30 minutes.

2. In a small bowl, stir together barbecue sauce and remaining 1/2 tsp. cinnamon; set aside.

3. Heat grill (or grill pan) to medium-high. Remove chicken from marinade (discard marinade). Separately thread chicken and pineapple on drained skewers. Sprinkle chicken with salt. Grill, turning occasionally, until chicken is cooked through and pineapple is grill-marked, about 8 minutes for chicken and 4 minutes for pineapple. Serve with cinnamon-barbecue sauce, salad and potatoes. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)380,
  • Fat, total(g)9,
  • chol.(mg)99,
  • sat. fat(g)1,
  • carb.(g)31,
  • fiber(g)3,
  • pro.(g)40,
  • sodium(mg)612,
  • Percent Daily Values are based on a 2,000 calorie diet
Smashed Cheesy Potatoes
Makes:4  servings Prep 10 mins Start to Finish 25 mins

Ingredients

  • 1 1/2 pounds  small red potatoes
  • 1 teaspoon  salt
  • 2/3 cup  (3 oz.) shredded Monterey Jack cheese
  • 1/4 cup  2 percent milk
  • 1 tablespoon  unsalted butter

Directions

1. Place potatoes in a large saucepan, cover with cold water by 2 inches and add 1/2 tsp salt. Bring to a boil over high heat. Simmer until potatoes are fork-tender, about 15 minutes. Drain and return potatoes to pan. Add cheese, milk, butter and remaining 1/2 tsp salt. Using a potato masher, smash together until combined but slightly chunky. Serve immediately or cover to keep warm up to 15 minutes. Makes 4 servings.

Shredded Carrot Salad
Makes:4  servings Prep 10 mins Start to Finish 25 mins

Ingredients

  • 2 tablespoons  fresh lime juice
  • 1 1/2 teaspoons  honey
  • 1/2 teaspoon  salt
  • 1/3 cup  extra-virgin olive oil
  • 3/4 pound  carrots, peeled, trimmed and shredded
  • 1/2 tart green apple, cored and cut into 1/4-inch dice
  • 2 tablespoons  chopped fresh flat-leaf parsley

Directions

1. For dressing, in a medium bowl, whisk together juice, honey and salt. Drizzle in oil, whisking constantly, until combined well; set aside.

2. In a medium bowl, combine carrot, apple and parsley. Toss with dressing and serve. (Can be made ahead. Cover and refrigerate up to 12 hours.) Makes 4 servings.

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