Serves: 8
Total Calories: 314
On eight 10-inch skewers, thread chicken, bacon, pineapple, onions and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish.
In small bowl, stir together the pineapple juice, lime juice, oregano and garlic cloves. Pour the pineapple juice mixture over skewers, coating all sides thoroughly. Cover the skewers with plastic wrap and refrigerate them for at least 30 minutes. Kabobs come out best if they marinate for a full 24 hours. Please remember to turn them once in a while.
When you’re ready to cook these kabobs, heat your grill to medium-hot or start a charcoal fire. Don’t put the skewers on the grill until all the black has burned away from the charcoal.
If you put them on too soon, they’ll end up tasting funny. Remove the skewers from the marinade and set the remaining marinade aside. We’re going to use if for a sauce. Brush the kabobs with cooking oil and grill them for about 20 minutes turning them regularly.
For Sauce:
This Aloha Grilled Chicken and Pineapple Kabobs recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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