I have to give The Hubs props for this recipe. It was all his creation. These are seriously the best kabobs ever. The homemade marinate and the way Matt sliced the meat made the meat cook perfectly. It was so tender and juicy. If you have never grilled pineapple before you need to, it tastes like candy. We have made these kabobs the past two weekends in a row. They are that good. You could serve them with rice if you want but honestly it is enough for a meal just by itself.
:: M A S O N K A B O B S ::
– 1 pack boneless skinless organic chicken breasts
– 1 pineapple cored
– 1 orange or red bell pepper
– 1 red onion
– 1/4 cup olive oil
– 1/2 teaspoon Worchestire sauce
-1/2 teaspoon white distilled vinegar
– kosher salt and pepper
– skewer sticks
Place skewers in a vase of water. Let sit for about 30 mins to hour. By making sure the skewers are wet this prevents them from burning. If you have metal skewers skip this step.
Chop the Pineapple, Bell Pepper, and Red Onion into fairly large squares. If they are too small they will fall apart when you skewer them.
Slice the Chicken across the grain- this is so important. It helps ensure the chicken is tender and not tough. Slice very thinly into strips.
Mix together olive oil, worchestire sauce, vinegar, a big dash of kosher salt and pepper. Put sliced chicken in a ziploc bag and pour marinade over it. Let sit for about 30-40 mins room temperature. Skewer all the chicken on the same skewer- since it is thin you will need to kind of make an “s” to slide the longer pieces on. Skewer the pineapple, onion, and bell pepper. Grill everything about 15-20mins. Matt uses a charcoal grill and creates a hot and cold side. He then moves the skewers around so they don’t get too cooked or undone. Matt likes to drizzle butter on them after they are done cooking- that step is totally optional. My man loves some butter.