Get Grilling: Kielbasa Chicken Kabobs
The fourth of July is just around the corner and if you’re headed to a BBQ like we are, you don’t want to come empty-handed. But, you also aren’t trying to make a full course meal, so try put these delicious kabobs. They’re quick, easy and full of favor. Plus, you may like the marinade so much you’ll start incorporating it into other meals as well. We can’t wait to throw this recipe on the grill. The folks at Taste of Home say it’s okay to substitute orange juice for the pineapple juice and beef for the chicken. Happy grilling!
3/4 cup unsweetened pineapple juice
1/4 cup cider vinegar
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon lemon-pepper seasoning
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked kielbasa or Polish sausage, thickly sliced
1 can (20 ounces) DOLE® Pineapple Chunks in 100% Pineapple Juice, drained
2 medium green peppers, quartered
2 cups grape tomatoes
2 medium red onions, quartered
1. In a small bowl, combine the first seven ingredients. Remove 1/2 cup for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add chicken to one bag; add the kielbasa, pineapple and vegetables to the other bag. Seal bags and turn to coat; refrigerate for at least 2 hours.
2. On 16 metal or soaked wooden skewers, alternately thread the chicken, kielbasa, pineapple and vegetables.
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade. Yield: 16 kabobs.