Kielbasa Chicken Kabobs (6-17-14)

Mom's Tips

June 17th, 2014 by Jim Field

  • 3/4 cup unsweetened pineapple juice
  • 1/4 cup cider vinegar
  • 1/4 cup canola oil
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon lemon pepper seasoning
  • 2 lbs. boneless skinless chicken breasts, cut into 1″ cubes
  • 1 lb. smoked kielbasa or Polish sausage, thickly sliced
  • 1 can (20 oz.) unsweetened pineapple chunks, drained
  • 2 medium green peppers, quartered
  • 2 cups grape tomatoes
  • 2 medium red onions, quartered

In a small bowl, combine the first seven ingredients.  Remove 1/2 cup for basting; cover and refrigerate.  Divide the remaining marinade between two large resealable plastic bags.  Add chicken to one bag; add the kielbasa, pineapple and vegetables to the other bag.  Seal bags and turn to coat; refrigerate for at least two hours.  On 16 metal or soaked wooden skewers, alternately thread the chicken, kielbasa, pineapple and vegetables.  Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.  Grill kabobs, covered, over medium heat or broil 4″ from the heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade.  YIELD:  16 kabobs.

(Cristi Smay, Clearfield, PA)