For Pam, We were talking last night about food and recipes, I made this for you several years ago along with Hawaiian shish kabobs , here is the recipe for the marinade, how to prepare for barbecue. Mix all ingredients for marinade and set aside. When I made them I used uncooked chicken breast chunks, mango chunks, pineapple chunks, green and orange and red peppers and onions cut into 2 inch chunks. Soak your bamboo skewers in water for a few hours before preparing your shish kabobs. Arrange skewers by placing first a green, red or orange pepper, then a onion chunk, then piece of chicken, followed by piece of pineapple or mango, repeat this on each skewer ending with a piece of pepper. When you have arranged all your kabobs, place the kabobs in large baking dish or pan and cover with the marinade, place a saran wrap over top and place kabobs in refrigerator overnight or for several hours before cooking on the barbecue. What you need For Kabobs: 4 large uncooked chicken breasts , cut into large 2 inch cubes 4 large mixed green, red and or orange bell peppers, cut into 2 inch cubes 4 large yellow or Spanish onions, cut into large 2 inch cubes Fresh pineapple, cut and trimmed into 2 inch cubes 3 large ripe mangoes , cut into 2 inch cubes My Teriyaki Marinade 1/2 cup soya sauce 1/3 cup of water 1/2 cup pineapple juice, unsweetened Few drops of worcestershire sauce 8 tablespoons molasses 1-2 tablespoons brown sugar 2 or more tablespoons lemon or lime juice 4 tablespoons vegetable oil, or olive oil 2-3 green onions, minced ( white and green parts) large piece of gingerroot, peeled and minced fine fresh ground pepper and salt to taste
Posted on: Mon, 29 Jul 2013 22:07:55 +0000