Balsamic Chicken Kabobs
Grilling season is officially underway and these Balsamic Chicken Kabobs are a dish that the whole family will love.
Recipe courtesy of Newman’s Own.
Ingredients
- 6 wooden skewers
- 1 lb boneless skinless chicken breasts
- 3 medium red bell peppers
- 1 20 oz can of pineapple
- ½ C. balsamic vinaigrette dressing
- 2 tsp fresh parsley
- Couscous optional
Directions
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First, take your wooden skewers (I used a few more than 6) and put them in water to soak while you prepare the remaining ingredients. I like to start with the non-meat ingredients so I can save myself some hassle and don’t have to worry about using several cutting boards and knives. Clean your bell peppers, and cut them into large chunks. Next, drain the can of pineapple and cut them into slices that are about the same size as the peppers. Set those aside.
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Now, make sure you have a clean area to work with for your meat. Cut your chicken breasts into equal- sized chunks and put them in a bowl with ¼ cup of balsamic vinaigrette dressing. Cover the bowl with a lid or some plastic wrap and put it in the refrigerator to marinate for 30 minutes.
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This is a good time to clean and sanitize the kitchen and get your grill going. I live in an apartment and don’t have a grill readily available so I used a grill pan on my stove.
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After your chicken has marinated, grab a skewer from the water and stack the pepper, chicken and pineapple pieces in an alternating order. Drizzle with the remaining ¼ cup of balsamic vinaigrette.
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Once your grill is nice and hot, place the skewers on it for about three minutes per side, depending on the size of your pieces. I will say, if you’re planning on using a grill pan, make sure your apartment or house has very good ventilation. I think I set the fire alarm off about four times before I finally started using my closet door as a giant fan
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Now, if you’d like, you can also make some couscous with freshly chopped parsley as a side and serve. I think these would make the perfect poolside treat!
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Happy grilling!
Recipe Notes
Recipe courtesy of Newman's Own.
