Kielbasa Chicken Kabobs

Name: Kielbasa Chicken Kabobs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 177.44 ml unsweetened pineapple juice; 59.14 ml cider vinegar; 59.14 ml canola oil; 29.58 ml sugar; 29.58 ml soy sauce; 2.46 ml garlic powder; 1.23 ml lemom pepper seasoning; 907.18 g boneless skinless chicken breasts, cut into 1 inch cubes; 453.59 g smoked kielbasa or 453.59 g Polish sausage, thickly sliced; 566.99 g can pineapple chunks, drained; 2 medium green peppers, quartered; 473.18 ml grape tomatoes; 2 medium red onions, quartered

Submitted by Margie99

"I found this in TOH and I can't wait to try it."

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photo by PSU_Lioness

Ready In:: 40mins
Ingredients:: 13
Serves:: 8

ingredients

177.44 ml unsweetened pineapple juice
59.14 ml cider vinegar
59.14 ml canola oil
29.58 ml sugar
29.58 ml soy sauce
2.46 ml garlic powder
1.23 ml lemom pepper seasoning
907.18 g boneless skinless chicken breasts, cut into 1 inch cubes
453.59 g smoked kielbasa or 453.59 g Polish sausage, thickly sliced
566.99 g can pineapple chunks, drained
2 medium green peppers, quartered
473.18 ml grape tomatoes
2 medium red onions, quartered

directions

In a small bowl, combine first 7 ingredients. Remove 1/2 cup for basting, cover and refrigerate. Divide remaining marinade between 2 large resealable plastic bags. Add chicken to 1 bag; add kielbasa, pineapple and vegetables to the other bag. Seal bags and turn to coat. Refrigerate for at least 2 hours.
On 16 metal or soaked wooden skewers thread all the meat, pineapple and veggies.
Using long handles tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 inches from heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade.

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Reviews

These were really good. We made them for a family BBQ and they were a huge hit. I diced up the veggies and let them soak in the marinade for 4 hours before I skewered and grilled them. We also used the marinade to baste them while they cooked on the grill. We made a separate batch of the marinade for chicken and shrimp skewers and they absorbed the flavors wonderfully. The only thing I think I'll do differently next time is that I don't think I will marinate the kielbasa. It gave it kind of a strange taste and it seemed to get mushy. But thank you for posting. This is our new go-to kabob marinade! Also, if you want to sample the marinade before you put it on your veggies, make sure you mix it all and add the oil LAST (after you taste the mixture). I made that mistake with the first batch and got a nice mouthful of canola oil. LOL.

PSU_Lioness

RECIPE SUBMITTED BY

Margie99

<p>I am a stay at home mom with 5 wonderful children. When I have time I love to scrapbook and journal. I also crochet and do cross-stitch and enjoy reading my Bible. Sometimes I am all into trying new things then other times I only want old standbys. I like to get veggies into my picky kids by sneaking them in where they were not expecting them. I've learned that its improtant to try new things 2 or 3 times before you can really consider it rejected. Sometimes the second time you offer it to them they will scarf it down, when the first time they barely got down the mandatory taste bite. Go figure.</p> 8725182"

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