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Marinade: 1/2 c. olive oil 2 Tbsp. vinegar 4 Tbsp. pineapple juice 2 garlic cloves, minced 4 Tbsp. chopped parsley salt and pepper to taste Kabob: 2 lb. boneless, skinless chicken breasts, cut into 1 1/2-inch pieces 24 cubes fresh or canned pineapple 2 large red bell peppers, cut into 24 chunks Whisk oil, vinegar, garlic, parsley, salt and pepper to taste. Reserve 1/4 cup for basting. Add meat and vegetables to remaining ingredients and toss to coat. Marinate for 1 hour or overnight. Drain meat and marinate. On each of 6 skewers alternate ingredients. Broil 4-inches from source of heat, turning and brushing with reserved marinade, until done, about 6 to 8 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |