Orange Chicken Pineapple Potato Kebobs
Marinate these kebobs the night before you want to serve them to infuse them with the fragrant flavors of fresh herbs and spices! These chicken, pineapple, creamer potato, and bell pepper kebabs will be a hit!
Ingredients
Kebabs
- 1 ¼ Pounds Boneless, skinless chicken breasts cubed into 1-inch pieces
- 1 Pound Alsum petite/ creamer potatoes
- 1 Pound Fresh pineapple cubed
- 1 Pound Assorted bell peppers cut into 1-inch pieces
Chicken Marinade
- Salt and pepper to taste
- 2 Tablespoons Olive oil
- Pinch Red chili flakes
- 1 Tablespoon Honey
- 3 Sprigs Fresh rosemary
- 4 Garlic cloves minced
- 1 Teaspoon Fresh ginger minced
- Orange slices to taste
Pineapple, Potato, and Pepper Marinade
- 3 Springs Fresh rosemary
- 2 Tablespoons Olive oil
- ½ Jalapeno seeded, minced
- Black pepper to taste
Instructions
Chicken
- Place chicken into mixing bowl or plastic bag and season with salt and pepper.
- Combine remaining chicken marinade ingredients and pour over chicken. Marinate 8 to 12 hours.
Potatoes, Pineapple, and Peppers
- Microwave 1 pound of petite potatoes for eight minutes, or until fork tender.
- Place cooled potatoes, pineapple, and peppers into a mixing bowl or plastic bag.
- Combine marinade ingredients and pour over produce. Marinate 8 to 12 hours.
Assembly
- Soak wooden skewers in water for one hour before grill time. Layer chicken, pineapple, potatoes, and peppers onto skewers in any fashion you like. Discard excess marinade.
- Heat grill over medium-high heat (400°F) and lightly oil. Place kebobs onto grill. Cook for 10 to 15 minutes, turning when necessary, or until chicken reaches 160°F and is no longer pink inside.