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I combined a couple of different kabob recipes to come up with this summer grilling mainstay. The marinade does a terrific job of making the chicken and vegetables so tender and tasty.
Originally published as Pineapple Chicken Kabobs in Taste of Home June/July 2007, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on May. 08, 2011 by micheleclow
These were delicious. It was a little more work than I like to do to eat, but since hubby bbq'd, it was delicious. I did't have any green peppers so I added mushrooms instead.
Reviewed on Aug. 06, 2010 by chenson
Ok for the guy who thinks you need to cook the reserved maranade...it says to discard the marade that was used on the chicken. You would use the reserved maranade that was left over from taking a cup out. Please read before using a recipe and making reviews. I actually cooked this recipe, we go out on the lake in our boat and meet up with alot of people. I made this for everyone and it was the biggest hit yet. Simple and easy.
Reviewed on Jul. 06, 2010 by jennischaaf
I did make these, and they are delicious! Am making again tonight for guests.
Reviewed on Jun. 25, 2010 by Summy
It seems kind of funny to me that this is such a big debate. It's not rocket science. Heck, I'd just cut the chicken into chunks, marinate, wrap a piece of bacon around each chunk, skewer it, and barbecue. Sounds reeeeally yummy!
Reviewed on Jun. 13, 2010 by cnwalrath
I haven't made this yet but plan to. Reading the reviews didn't scare me because if they had really READ the recipe, they would see that you do brush the marinade while it's grilling and you use the RESERVED marinade for this purpose.
Reviewed on Jun. 26, 2009 by tblanch
RE: Pineapple Chicken KabobsLooks to me like the bacon and chicken strips are rolled up together. Why can't you baste on a mixture of pineapple juice and worcestershire sauce while the meat is cooking?GrannyT
RE: Pineapple Chicken Kabobs
Looks to me like the bacon and chicken strips are rolled up together. Why can't you baste on a mixture of pineapple juice and worcestershire sauce while the meat is cooking?
GrannyT
Reviewed on Jun. 26, 2009 by Cailleach
It has always been my understanding that one does not use raw meat marinade to bast cooking or cooked meat. The remaining marinade should be treated as a reduction, thoroughly simmered, and then can be used as a glaze for grilling.
Reviewed on Jun. 25, 2009 by moogie207
This does not make a lick of sense. Picture shows chicken cut in cubes, recipes say 4 strips to each breast, and wrap bacon around. Just picture that in your mind.Good Luck
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