Cause you know it’s you babe
Whenever I get weary and I’ve had enough
Feel like givin’ up
Cause you know it’s you babe
Givin’ me the courage and the strength I need
Please believe that it’s true
Babe, I love you
“Babe” by Styx
There may not be a song out there that more accurately sums up the way Dave feels about his grill, or as Sarah calls it — his Grillfriend. After a long winter in the lonely garage, Dave was finally able to get his old friend out and clean her up. There will be many, many posts this summer involving food on the grill since we use it nearly every day. But we decided to make this our first grilled meal of the season. We came up with this meal idea a few years ago and it’s become one of our favorites.
Hawaiian Chicken Kebabs
1 lb chicken breast, cut into 2 inch cubes
1 green pepper
1/2 red onion
1/2 fresh pineapple
Salt and Pepper
3-4 servings of Quinoa or Brown Rice
1/2 cup soy sauce
2 tablespoons honey
4 scallions, chopped
Juice of 1 orange
1 teaspoon orange zest
2 teaspoons toasted sesame seeds
1 teaspoon Chinese five spice (can be found in Asian section at grocery store)
1/2 teaspoon garlic powder
Submerse skewers in water (this keeps them from burning up on the grill).
Mix marinade ingredients in a bowl or gallon zip-lock bag. Place cut chicken breasts in marinade and refrigerate at least 30 minutes.
While chicken is marinating, cut the pineapple, peppers and onions into 1 1/2 inch pieces and place on soaked skewers. Remove chicken from fridge and place on separate skewers. Spray all the kebabs with cooking spray and season with salt and pepper.
Traditionally with kebabs, meat and vegetables are usually placed on the same skewers, but this really does not make any sense to us. The cooking times differ for the ingredients. So if they are all on the same skewer you will either end up with under cooked meat or over cooked vegetables. Save yourself the headache and place them on separate skewers!
Heat your grill to high. Make the quinoa or rice as directed on the package. We like to substitute chicken stock for the water when making the quinoa or rice. It gives it a lot more flavor.
Place the kebabs on the grill. Grill the chicken kebabs for 12-14 minutes, flipping once. Grill the vegetables and pineapple for 10-12 minutes, flipping once. It is really, really important that you do not flip the chicken too early! You need to let it get a nice char before flipping it. If you try too early, half of the chicken will stick to the grill. Then your kebabs will look crappy. And everyone will laugh at you.
Serve the kebabs with the quinoa or rice. If you really want to get crazy, drizzle some teriyaki sauce over everything. We LOVE using Target’s Archer Farms Teriyaki grilling sauce. In fact, if you want to save time, you can use the Archer Farms marinade instead of the marinade we have listed. That is what we normally use to marinate the chicken. The reason we made up our own marinade this time may or may not be due to the fact that Dave didn’t look in our pantry very hard to see if we had a jar of it on hand. Then Sarah may or may not have collapsed to the ground in frustration that he spent lots of time making up a new marinade. Oh well…it turned out great!
This meal is super easy, really healthy and tastes amazing! The sweetness of the pineapple is complimented perfectly by the saltiness of the sauce. The crisp peppers and onions are complimented by the tender chicken. Everything just goes together perfectly and has that fresh grilled taste that is impossible to resist! Are you hungry yet?!