Chicken & Sausage Kabobs

Chicken & Sausage Kabobs
Chicken & Sausage Kabobs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup unsweetened pineapple juice

  • 1/4

    cup cider vinegar

  • 1/4

    cup canola oil

  • 2

    tablespoons sugar

  • 2

    tablespoons soy sauce

  • 1/2

    teaspoon garlic powder

  • 1/4

    teaspoon lemon-pepper seasoning

  • 2

    pounds boneless skinless chicken breasts, cut into 1-inch cubes

  • 1

    pound smoked kielbasa or Polish sausage, thickly sliced

  • 1

    can (20 ounces) unsweetened pineapple chunks, drained

  • 1

    med.green peppeer, 1 med. yellow or red pepper, quartered

  • 2

    cups grape tomatoes

  • 2

    medium red onions, quartered

  • Mushrooms (optional)

  • Squash or zucchini, cut in thick slices (optional)

Directions

•In a small bowl, combine the first seven ingredients. Remove 1/2 cup for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add chicken to one bag; add the 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, alternately thread the chicken, kielbasa, pineapple and vegetables. • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade. Yield: 16 kabobs.

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