Caribbean Chicken & Pineapple Kebabs with Banana Salad Marinade & Chicken 1/2 cup pineapple juice 1/3 cup dark rum 1/4 cup reduced-sodium soy sauce 1/4 cup chopped scallions 1 jalapeño pepper, seeded and chopped (optional) 2 tablespoons molasses 2 tablespoons lime juice 1 tablespoon Worcestershire sauce 2 teaspoons minced garlic 2 teaspoons minced fresh ginger 2 teaspoons curry powder 1/2 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces Creamy Banana Salad 1 cup reduced-fat or nonfat plain Greek yogurt 1/4 cup finely chopped sweet onion 1/4 cup chopped fresh cilantro (optional) 2 teaspoons finely chopped fresh mint 1 teaspoon freshly grated lime zest 1/2 teaspoon dark brown sugar, or to taste Pinch of ground nutmeg Pinch of ground cinnamon 3 almost-ripe medium bananas, cut into 1/2-inch cubes Pinch of salt, or to taste Basting Sauce & Kebabs 2 tablespoons dark brown sugar 1 tablespoon Dijon mustard 1 cup fresh pineapple pieces (1 inch) 1 sweet or red onion, cut into 1-inch pieces PREPARATION To marinate chicken: Puree pineapple juice, rum, soy sauce, scallions, jalapeño (if using), molasses, lime juice, Worcestershire sauce, garlic, ginger, curry powder, coriander, cayenne, cinnamon and allspice in a blender until smooth. Place chicken in a 1-gallon sealable plastic bag, add the marinade and turn to coat. Refrigerate, turning occasionally, for at least 2 hours and up to 4 hours.To prepare banana salad: About 20 minutes before you’re ready to prepare the kebabs, combine yogurt, onion, cilantro (if using), mint, lime zest, brown sugar, nutmeg and cinnamon in a medium bowl. Gently stir in bananas and salt. Adjust seasoning with more brown sugar and/or salt, if desired.To prepare basting sauce & kebabs: Preheat a gas grill to medium or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)Remove the chicken from the marinade and pat dry. Pour the marinade into a small saucepan and stir in brown sugar and mustard; bring to a boil. Cook until the sauce is reduced by about half, 6 to 10 minutes.Meanwhile, thread the chicken onto 6 skewers, alternating with pineapple and onion pieces.Grill the kebabs, basting with the basting sauce and turning frequently, until the chicken is firm to the touch, 10 to 16 minutes total. (If flare-ups occur as you baste, use a squirt bottle to put them out or move the kebabs away until the flame dies down.) Serve the kebabs with the banana salad. TIPS & NOTES Make Ahead Tip: Equipment: 6 (12- to 14-inch) skewersBroiler Variation: Position a rack in upper third of oven; preheat broiler. Coat a broiler pan (or a wire rack set on a large baking sheet) with cooking spray. Broil the skewers, turning once, until the chicken is firm to the touch, 7 to 9 minutes per side. (¯`•.•´¯)¸•´¯☆[̲̅L][̲̅i̲̅][̲̅k̲̅][̲̅e̲̅] +[̲̅S][̲̅h̲̅][̲̅a̲̅][̲̅r̲̅][̲̅e̲̅] .`•.¸¸.•´♥ SHARE so you can find it on your timeline♥♥♥ ´¯`*•.¸¸ ┊ ┊ ┊ ┊ ┊ ☆ ┊ ★ ☆ Remember save to your Timeline so you can prepare later! Ask yourself how many times were you at work and said, that looks good or wow cool? However, when you got home you either forgot or couldnt find it lol... All you have to do is just save this to your timeline and your problem is solved!!! FOLLOW me on Facebook, I am always posting AWESOME stuff!: https://facebook/ooohlalah Join our FREE Weight Management Support Group on Facebook. We Provide Recipes, Diet Tips, Support, Fashion ideas, health tips, and Encouragement etc. We have over 300 members and Growing!! Join us here>>> https://facebook/groups/OohlaLalahHealthyandWise
Posted on: Wed, 26 Mar 2014 20:46:16 +0000
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