Summer Pineapple Chicken Kabobs

We were laying by the pool today and both had a craving for pineapple! We sat and talked and came up with the perfect way to incorporate our craving for fruit with our dinner for the evening. The perfect sweet and savory Summer kabobs!

Pineapple, peppers, onions and perfectly marinated chicken, slightly charred over rice! We paired with a Summer mandarin orange salad, topped with Hawaiian roll croutons!

Ingredients:

3-4 large boneless skinless chicken breasts

1 pineapple

2 sweet onions

4 red bell peppers

2 cups white rice (chicken broth optional)

Marinade:

3 tbsp rice vinegar

2 tbsp ketchup

2 tbsp soy sauce

1/4 cup pineapple juice

1/4 cup brown sugar

fresh cracked pepper

garlic powder

olive oil

Mandarin Orange Salad:

1 head iceberg

Half bag romaine

1 can mandarin oranges

1/4 cup slivered almonds

Handful grape tomatoes (halved)

3 Hawaiian rolls

2 tbsp butter

salt and pepper

Orange Vinaigrette:

1/4 c orange juice

3 tablespoons apple cider vinegar

2 tablespoons olive oil

1 tsp honey

Salt and pepper

Instructions:

1. Take your boneless skinless chicken breast and cut into small chunks, lay in dish you will marinate in. Cover the chicken in a couple of tablespoons of olive oil, generously coat in garlic powder and fresh cracked pepper.

2. Make the marinade. Whisk in a small bowl rice vinegar, pineapple juice, ketchup, brown sugar, and soy sauce. Pour over chicken, reserving about 1/3 cup of the marinade. Tightly cover and let sit for 2-4 hours (longer the better!)

3. Cut up red peppers into big chunks. Toss peppers with olive oil, salt, pepper and garlic powder. Set aside. Cut up onions and set aside.

4. Assemble kabobs, put peppers, onion, marinated chicken and pineapple on your skewerers. Grill kabobs 20 mins, flip half way. You want a nice char on them!! 3-4 minutes before taking off, brush remaining marinade on top!

5. Make two cups white rice according to box. Optional: substitute water for chicken broth. Top with parsley and set aside.

6. Turn oven broiler on high. Roughly rip apart Hawaiian rolls on baking sheet with aluminum foil. Melt butter in a small bowl. Brush each piece of roll with butter. Sprinkle with salt and fresh cracked pepper. Put in oven for one to one and a half minutes. Keep a close eye on them so they don’t burn! Flip over and put in an additional one to one and a half minutes.

7. Chop head of ice berg. Combine with romaine. Half tomatoes, add to salad with mandarin oranges and slivered almonds.

8. Make vinaigrette. Whisk the orange juice, apple cider vinegar, honey, salt and pepper together. Slowly stream in the olive oil and continue to whisk until all combined. Add vinaigrette to salad, toss & top with Hawaiian roll croutons!

9. Serve your grilled pineapple chicken kabobs over rice and the delicious mandrian orange salad on the side.

Keep scrolling to see more pictures of the steps it took to create this dish!