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Thursday, May 5, 2011

Orange Barbeque Chicken, Pineapple, and Vegetable Kabobs

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When I opened a recent package from the Foodbuzz Tastemakers Program and found a bottle of KC Masterpiece Southern-Style Barbecue Sauce inside, I was instantly reminded of these kebabs. Though I've made them a few different times, they were all before The Sweets Life. This was actually a recipe passed along to me from my mom....back in the days of my "non-cooking" life. In those days, my mom was sure to share only the simplest recipes, lest she want to field a dozen phone calls from me. If I'm being honest, I still have my days and recipes that necessitate a dozen phone calls to my mom...they're just more infrequent now!

Not only are these fun to look at, but to me, they epitomize summer and grilling season. There are few better smells than a grill fired up and veggies and chicken marinated in this sauce! Though we opted for chicken, peppers, red onion, and pineapple this time around, we've also used grape tomatoes in the past.

Thank you Foodbuzz and KC Masterpiece for sharing a bottle of barbecue sauce with me. The tangy sauce mixed with orange juice concentrate is one of my favorite marinades and I was glad for the chance to cook these up again!

I'm curious to hear readers--what are your favorite summer grilling recipes? I'm ready to move our cooking outdoors!

One Year Ago: Fresh Peach Muffins

Orange Barbecue Chicken, Pineapple, and Vegetable Kabobs
*serves 4-6
-2 lbs chicken breasts, chopped into 1-inch pieces
-1 pineapple, diced into 1-inch pieces
-2 bell peppers, any color, chopped into large chunks
-1/2 red onion, chopped into 1-inch pieces
-1 cup barbecue sauce
-1 cup orange juice concentrate

1. Mix barbecue sauce with orange juice concentrate. Toss half of the marinade with the chicken in a large bowl. Cover and allow to marinate for at least one hour.
2. Thread pineapple and vegetables on kebab skewers, alternating pieces as desired. After chicken has marinated, thread chicken on separate kebab skewers.
3. Brush kebabs with marinade. Grill for 10-20 minutes, turning occasionally and brushing with additional marinade until chicken is no longer pink and vegetables are lightly grilled. (vegetables may finish first)

This post is linked to “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France CheeseRösleEmile HenryRouxbe and ManPans.”
This post is linked to Eat at Home.