- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
Login/Register
Whether you make this meal on the BBQ or in the oven, it’ll definitely be a hit! Chicken skewers are fun to eat and can even be an activity for your kids to prepare.
2 to 3 pounds chicken breast, cubed
1 large red onion, quartered
2 boxes small button mushrooms
2 to 3 red bell peppers, cubed
1 and 1/2 cups canned pineapple chunks
1 and 1/2 cups pineapple juice from can
2 tablespoons cornstarch
1/4 cup Glicks Soy Sauce (use a wheat-free version for gluten-free)
1/4 cup Gefen Honey
1/4 cup Gefen Olive Oil
3 cubes Dorot Gardens Frozen Garlic
2 cups round brown rice
1 tablespoon minced garlic or 3 cubes Dorot Gardens Frozen Garlic
1 teaspoon sea salt
4 and 1/2 cups water
If you are using wooden skewers, start by soaking them in water. This will prevent them from burning too much in the oven or on the grill.
Place the cut up chicken and vegetables in a large bowl or plastic ziplock bag.
Whisk together the pineapple juice and cornstarch. Then add in the soy sauce, honey, oil and garlic. Mix well then pour over the chicken and vegetables. Allow to sit in the marinade at least 10 minutes or overnight.
Heat the oven to broil on high. Line a baking sheet with foil.
Thread the chicken and vegetables onto the skewers and place onto the prepared baking sheet.
Broil on one side till the edges start to char, about seven minutes, then flip the skewers over carefully and broil on the other side till slightly charred.
Remove from oven and serve with brown rice.
Alternatively, place the chicken and vegetables into a baking pan without the skewers and broil.
Preheat oven to 400 degrees Fahrenheit.
Bake covered tightly for one hour. Remove from oven and let sit an additional 10 minutes covered before fluffing with a fork.
How Would You
Rate this recipe?
Please log in to rate
what should you use for the marinade if you substitute fresh pineapple for the canned as you mentioned in the video/