Pineapple and chicken make for awonderful sweet meal.
Ingredients:
- 1 cup organic lemon juice
- 2 (8 ounce) cans organic pineapple chunks, juice reserved
- Sea salt and pepper to taste
- 2 teaspoons ground cinnamon
- 3 skinless, boneless organic chicken breast halves, cubed
- 1 cup organic butter, melted
- 2 tablespoons Sucanat or natural unpasteurized honey
- 1 teaspoon ground nutmeg
- 24 organic strawberries
- 6 wood or metal skewers
Steps/Methods:
- Combine in a glass bowl: lemon juice, juice from pineapple cans, salt, pepper and 1 teaspoon of cinnamon. Mix ingredients then add cubed chicken. Marinate for 1 hour in the refrigerator.
- Preheat your grill to medium heat.
- Combine In a small bowl: the melted butter (or margarine), 1 teaspoon cinnamon, Sucanat (or honey), and nutmeg.
- Lightly oil the grate. Using metal or soaked wooden skewers arrange the chicken, pineapple chunks and strawberries on each skewer (approximately 4 to 6 pieces per skewer). Brush the kebobs with the butter mixture. Grill kebabs for approximately 8 to 10 minutes, turning on all sides, or until the chicken is cooked through and the strawberries are sizzling.
Additional Tips:
- 1 cup organic lemon juice
- 2 (8 ounce) cans organic pineapple chunks, juice reserved
- Sea salt and pepper to taste
- 2 teaspoons ground cinnamon
- 3 skinless, boneless organic chicken breast halves, cubed
- 1 cup organic butter, melted
- 2 tablespoons Sucanat or natural unpasteurized honey
- 1 teaspoon ground nutmeg
- 24 organic strawberries
- 6 wood or metal skewers
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