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Island Grilled Chicken Kabobs

Island Grilled Chicken Kabobs

Island Grilled Chicken Kabobs

 

PREP: 15 Min.

MARINATE: 4-6 Hours

COOK: 15 Min.

YIELD: 4 Servings

 

Ingredients:

 

  • 1 cup cream of coconut
  • 1 cup lemon juice
  • 1 tablespoon chicken bouillon granules
  • 2 teaspoons dried marjoram
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 1 pound skinless, boneless chicken breast halves, cut into chunks
  • 1 red bell pepper, cut into chunks, or to taste
  • 1 sweet onion, cut into chunks, or to taste
  • 1 cup fresh pineapple chunks, or to taste (optional)
  • Skewers

 

Directions:

 

  • Whisk cream of coconut, lemon juice, bouillon, marjoram, garlic powder, and red pepper flakes together in a bowl until marinade is smooth.
  • Combine chicken, red bell pepper, onion, and pineapple in a shallow dish and cover with 1/2 of the marinade. Cover bowl with plastic wrap and refrigerate, 4 to 6 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken, vegetables, and pineapple from the marinade, and shake off excess. Discard remaining marinade. Thread chicken, vegetables, and pineapple onto skewers.
  • Grill kabobs on the preheated grill, basting with the remaining marinade occasionally, until chicken is no longer pink in the center and the vegetables are tender, 5 to 10 minutes per side.

 

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