On the Fourth of July we usually go to a community pancake breakfast and then stay to watch the parade of local business and school floats, school marching bands, girl scouts and boy scouts, antique automobiles, and other groups that add flair and excitement to the parade. Then we come home for a backyard barbecue. I love beef and chicken kabobs with rice cooked in broth made from Watkins Beef or Chicken Soup Base. The rice tastes great with the meat and vegetables.
This year we are planning to grill Pineapple Chicken Kabobs. I plan to cook the bacon and marinate the chicken ahead of time so that when we come home I just have to assemble the kabobs and put them on the grill. The marinade does a terrific job of making the chicken and vegetables tender and tasty.
Pineapple Chicken Kabobs
2 cans (one 20 ounces, one 8 ounces) unsweetened pineapple chunks
1/3 cup Worcestershire sauce
1 teaspoon Watkins Organic Garlic Powder
8 boneless skinless chicken breast halves (4 ounces each
1 package (1 pound) sliced bacon
2 large sweet onions
4 large green peppers
32 cherry tomatoes
Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine Worcestershire sauce, reserved juice, and garlic powder. Cut each piece of chicken into four strips. Pour 1 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cut in half width wise. Cut each onion into 16 wedges; cut each pepper into eight to ten pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip.
On 16 metal or soaked wooden skewers, alternately thread the bacon-wrapped chicken, vegetables and pineapple. Grill, uncovered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade. Yield: 8 servings.
If using wooden skewers soak them in water for at least a half hour before assembling the kabobs.
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