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Sweet and Sour Chicken Kabobs with “Marinated Chicken Chunks, Pineapple, Onion, and Red Bell Peppers”

 

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Casaculinarian.com

Sweet and Sour Chicken Kabobs with “Marinated Chicken Chunks, Pineapple, Onion, and Red Bell Peppers”

our featured dinner for the night staying with the pineapple theme. Matt had Karate tonight, so this is a “quick and easy dinner with short-cuts”…

White Rice:

par-boiled rice 1 and 1/2 cups

water 3 cups

olive oil 2 tablespoons (to help it bind like sticky rice)

salt and pepper for taste

onion powder 1/2 teaspoon

granulated garlic 1/2 teaspoon.

On medium heat add all ingredients. Bring to a boil. Place heat to low and cover. Simmer for 20 minutes or until rice is ready. Keep covered.

Sweet and Sour Chicken Kabobs:

boneless chicken breasts trimmed and washed and cut into 1 inch squares

red bell pepper 2 cubed large

onion 1 cubed large

pineapple wedges 1/4 pineapple

olive oil 2 tablespoons

salt and pepper for taste

teriyaki sauce 1 teaspoon

soy sauce 1 teaspoon.

Cut chicken into chunks and marinate it with the above seasonings for 15 minutes. Leave vegetables and pineapple for building kabobs later.

cam sas

After 15 minutes add half of package of Campbell’s Sweet and Sour Skillet seasonings. (Only for Quick Dinner Nights…)

save the other half in the refrigerate for future use.. Let marinate for 10 more minutes…

marinating SaS Chicken

Make your Kabobs on 10 skewers to your liking, and grill on medium heat. While turning them, use a pastry brush to continue adding sauce to them while cooking. Cook until internal temperature of chicken is 165 degrees. Enjoy, Jason

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Published inDinnerQuick Dinners or Crock PotRecipes

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