Best Pineapple Rum Chicken Kabobs Spring Vegetables Recipes

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ISLAND BIRD: PINEAPPLE-RUM CHICKEN



Island Bird: Pineapple-Rum Chicken image

Make and share this Island Bird: Pineapple-Rum Chicken recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 52m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 cups jasmine rice
1 whole fresh pineapple, cored and peeled (Dole)
3 tablespoons vegetable oil
1 small yellow onion, diced
2 garlic cloves, chopped
coarse salt
1/2 teaspoon crushed red pepper flakes
1/4 cup spiced rum (Captain Morgan's)
2 cups chicken stock or 2 cups chicken broth
4 (6 ounce) boneless skinless chicken breast halves
coarse black pepper
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons fresh cilantro, chopped

Steps:

  • Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.
  • Cut the pineapple into bite-size pieces.
  • Heat a medium saucepan over med-high heat.
  • Add in 1 tablespoon vegetable oil; add in the onions, garlic, salt, and crushed red pepper flakes; cook, stirring frequently, for 2 minutes.
  • Add in the pineapple chunks and the juice from the container (no more than ½ cup); stir to combine.
  • Remove the pan from the heat; add in the spiced rum.
  • Return the pan to the heat, keeping a little distance in case the pot flames up.
  • You can flame it on purpose, if you want to look cool.
  • Either way, let the alcohol cook away, 1 minute.
  • Add in the chicken stock and bring the mixture to a simmer, then cook until it reduces hy half and has thickened slightly.
  • While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.
  • Season the chicken with salt and pepper, then add to the hot skillet.
  • Cook chicken for 6 minutes on each side (for a smoky taste, grill the chicken on a grill pan or on an outdoor grill).
  • Slice breasts and return to the large skillet.
  • Pour in the pineapple and sauce and combine with a good shake of the pan.
  • Add in the parsley and cilantro; turn off the heat.
  • Let stand for a minute or two.
  • Serve up the jasmine rice and top with a liberal amount of the Island Bird.

Nutrition Facts : Calories 677.3, Fat 14.3, SaturatedFat 2.4, Cholesterol 102.3, Sodium 291.5, Carbohydrate 78.4, Fiber 4, Sugar 13.7, Protein 48

ULTRA EASY PINEAPPLE CHICKEN KABOBS



Ultra Easy Pineapple Chicken Kabobs image

For people who love chicken, pineapple, and pepper.

Provided by c siebester

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 30m

Yield 2

Number Of Ingredients 6

1 green bell pepper, cut into 1-inch pieces
½ onion, cut into 1-inch pieces
½ pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 (15 ounce) can pineapple chunks, drained
¼ cup barbeque sauce, or as needed
6 skewers

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Thread green bell pepper, onion, chicken, and pineapple onto skewers; brush with barbeque sauce.
  • Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.

Nutrition Facts : Calories 321.2 calories, Carbohydrate 49.6 g, Cholesterol 64.6 mg, Fat 3.1 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 0.8 g, Sodium 410.9 mg, Sugar 41.1 g

PINEAPPLE CHICKEN KABOBS



Pineapple Chicken Kabobs image

Time 3h25m

Number Of Ingredients 10

1 pound of chicken breast cut up into large bite sized chunks {approx. 1x1 inch pieces}
1 fresh ripe pineapple {You can use canned, but fresh is amazing!} cut into bite sized chunks {approx. 1x1 inch pieces}
1 red onion
1 tsp garlic powder
1 Tbsp brown sugar
1/2 tsp ground ginger
1/2 tsp black pepper
1 Tbsp vegetable oil
2 Tbsp water
1/4 cup low sodium soy sauce {we always use low sodium}

Steps:

  • In a medium sized bowl, combine garlic powder, brown sugar, ground ginger, black pepper, oil, water & soy sauce. Whisk vigorously for 1 minute until combined. Add chicken and mix so all chicken is coated with sauce. Dump entire contents into a gallon sized zip lock bag {or cover bowl with saran wrap} and place in fridge. Marinate for 3 - 4 hours, mixing contents of bag/bowl every hour to ensure even marinade. Place wooden skewers in a pan of water and allow them to absorb the water while chicken is marinading. When chicken is done marinading, slice red onion into large 1 inch pieces. Alternatively, skewer Pineapple, Onions and Chicken until skewers are full, leaving 2" on each end. Spray grill with non stick spray and place skewers on grill. Cook for 10 - 15 minutes or until chicken is done, rotating every 5 minutes to ensure even grilling. Serve immediately over rice.

PINEAPPLE-RUM BRUSHED BASKET CHICKEN



Pineapple-Rum Brushed Basket Chicken image

Calling all gadget lovers: This cleverly flattened and seasoned chicken is grilled in a basket (for easy handling and flipping) and basted with a fresh pineapple and rum glaze.

Provided by Roger Mooking

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 10

1 large pineapple, peeled and cored, or 1 1/4 cups fresh pineapple juice
1/2 cup dark rum
1/4 cup apple cider vinegar
1/2 teaspoon crushed red pepper flakes
1 tablespoon plus a few pinches seasoning salt, such as Lawry's® Seasoned Salt
One 3- to 4-pound chicken
2 bunches scallions, trimmed
1 tablespoon vegetable oil
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice (from 1 lemon)

Steps:

  • For the pineapple-rum glaze: Roughly chop the pineapple. Transfer to a food processor and pulse until smooth. Pass the pineapple puree through a fine-mesh sieve into a large skillet (use a rubber spatula to help push the puree through). Discard the pulp. If using the pineapple juice, just pour into a large skillet.
  • Add the rum, vinegar, red pepper flakes and a pinch of seasoning salt to the skillet and bring the mixture to a simmer over medium-high heat. Simmer, whisking, until the mixture is bubbly and reduced to about two-thirds its original volume, about 5 minutes. Reserve 1/4 cup of the glaze in a small bowl.
  • For the chicken: Use kitchen shears to cut out the backbone from the chicken. Flip the chicken, breast-side up, and push down firmly on the breastbone to flatten it. Cut the wings off at the third joint (at the wing tip). Line a plate with paper towels and put the chicken on it skin-side down to dry the skin. Season the chicken all over with 1 tablespoon seasoning salt.
  • Prepare a grill for medium direct-heat cooking.
  • Put the chicken in a grill basket with a handle and lock the basket. Put the chicken on the grill breast-side up. Make sure the handle of the basket isn't resting on the grill grates, then close the grill. Grill the chicken, undisturbed, until the skin starts to brown, 30 to 40 minutes. Adjust the grill heat to medium low and brush the skin side with some of the glaze. Wrap a towel around the basket handle or use an oven mitt and flip the chicken over. Baste the back side of the chicken and close the grill. Continue to grill the chicken, basting, flipping and closing the grill every 4 to 5 minutes, until the deepest part of the thigh registers 165 degrees F, 10 to 20 minutes more.
  • During the last 5 minutes of grilling, toss the scallions with the vegetable oil and a large pinch of seasoning salt and grill, turning as needed, until charred and tender, about 5 minutes. Chop the scallions, transfer to a bowl and add the olive oil, lemon juice and a pinch of seasoning salt. Mix well.
  • Transfer the chicken to a serving platter and serve with the grilled scallion relish and the reserved glaze.

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