Some friends came over for dinner last night; we had to practice our dance moves for a wedding we’re attending this weekend.
We are in charge of leading the line dance sequence during “Dancing Queen” in the movie, Mamma Mia. It’s a long story, how this came to be, but hilarious nonetheless, and therefore it has to happen. We cannot wait to bust this out at the wedding: (The line dance is at the end of the clip)
We decided that boas will be necessary. So I ran a quick errand this morning.
Mission accomplished! In all seriousness, we are so excited for the special ceremony. They are some of our favorite people and a fabulous couple.
Anyways, I wanted to prepare an easy, healthy dinner to fuel us through our practice. All in all, this turned out pretty well . . . except one thing.
I added a little pineapple juice to the marinade, and it seemed to tenderize the chicken more than what I was going for. Bob described it as the texture being off. To me, it was as if the outside of the chicken, that was touching the marinade, was a softer–almost smushy (I know, very technical terminology around here)–texture than the inside. Has anyone else experienced this???
It’s difficult to explain, but the moral of the story is while it wasn’t bad, I’d prefer it not to be that way. So next time, I’d nix the pineapple juice in the marinade and do the following:
Grilled Pineapple Chicken Kabobs (serves 6)
- 2 lbs. organic chicken breasts, cut into cubes
- 2 red peppers, cut into pieces
- 1 big sweet onion, cut into pieces
- 1 pineapple, cut into 2″ cubes
- 1/4 c. tamari sauce (or soy sauce)
- 2 T. rice vinegar
- 1 t. minced ginger
- 1 t. minced garlic
4 crushed cubes of pineapple
1. After chopping all the food listed under kabobs, I combined the ingredients listed under marinade in a measuring cup, and whisked them with a fork.
2. I placed the chicken in a ziploc bag, and poured 2/3 of the marinade into the bag. After tightly sealing, shake the bag to evenly distribute the marinade.
3. I placed the onion and pepper pieces in a bowl (that has a matching lid), and poured the remaining 1/3 of the marinade over top. After attaching the lid, I carefully shook the contents to distribute the marinade.
4. Place everything in the fridge, and let the magic happen (an hour or more).
5. After prepping the grill and setting it to medium heat, skewer all the kabob ingredients as desired.
6. Grill for about 10 minutes, rotating every so often.
- Gluten Free
- Vegetarian Options: I’ve made similar skewers without the chicken, and then served them on top of quinoa. I have also substituted tempeh/tofu for the chicken.
Prior to dinner, we enjoyed a glass of 90+ Pinot Noir (excellent, by the way) with some cheese and a caprese salad. I served the kabobs with grilled potatoes and a salad.
What I liked was that I had everything prepped in the refrigerator before our friends arrived. Plus, I had the help of our friends’ daughter when it came time to skewer the kabobs (thanks, Jenna!).
I also experimented with a fruit crisp for dessert. It was a hit! I’ll post the recipe soon. For now, I need to get back to practicing my dance moves.