Drop the takeout menu and make this Chinese delight on the grill
serves 4
(recipe found in Women's Health July/August 2011)
1 lb boneless, skinless chicken breast, cut into bite-size chunks
2 medium zucchini, cut into large chunks
2 cups large pineapple chunks, drained (fresh tastes awesome!)
1 Tbsp maple syrup
2 medium red onions, cut into large chunks
2 red bell peppers, cut into large chunks
8 wooden skewers, soaked in cold water for 20 minutes
Salt and black pepper
3 Tbsp ketchup
1/2 Tbsp soy sauce
1 Tbsp vinegar (rice wine or cider)
1 tsp sriracha hot sauce
Fresh chopped cilantro (optional)
1. Preheat grill or grill pan to medium-high. Thread chicken, veggies, and fruit onto skewers, alternating chicken, zucchini, pineapple, onion, and red pepper. Season with salt and pepper.
2. In a mixing bowl, stir together maple syrup, ketchup, soy sauce, vinegar, and sriracha. Set aside half the glaze in a separate container; brush the rest onto the skewered food.
3. Grill until lightly charred and chicken is cooked through, about 4 minutes per side. Then use a clean brush to coat with extra sauce. Top with cilantro, if desired.
Karl's reaction: "Didn't we just have skewers last week? Oh, wait...the pineapples are really good!"
My take: I liked this because it had a punch to it. And I knew it was healthy. All the chopping takes a bit, but I left the grilling up to Karl and he said that was a bit of a pain. Oopsy! We had sweet potatoes for the side and an awesome spinach salad. More to come on those...
serves 4
(recipe found in Women's Health July/August 2011)
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| Chicken Skewers and Sweet Potatoes on the grill! Perfect summer recipe! |
1 lb boneless, skinless chicken breast, cut into bite-size chunks
2 medium zucchini, cut into large chunks
2 cups large pineapple chunks, drained (fresh tastes awesome!)
1 Tbsp maple syrup
2 medium red onions, cut into large chunks
2 red bell peppers, cut into large chunks
8 wooden skewers, soaked in cold water for 20 minutes
Salt and black pepper
3 Tbsp ketchup
1/2 Tbsp soy sauce
1 Tbsp vinegar (rice wine or cider)
1 tsp sriracha hot sauce
Fresh chopped cilantro (optional)
1. Preheat grill or grill pan to medium-high. Thread chicken, veggies, and fruit onto skewers, alternating chicken, zucchini, pineapple, onion, and red pepper. Season with salt and pepper.
2. In a mixing bowl, stir together maple syrup, ketchup, soy sauce, vinegar, and sriracha. Set aside half the glaze in a separate container; brush the rest onto the skewered food.
3. Grill until lightly charred and chicken is cooked through, about 4 minutes per side. Then use a clean brush to coat with extra sauce. Top with cilantro, if desired.
Karl's reaction: "Didn't we just have skewers last week? Oh, wait...the pineapples are really good!"
My take: I liked this because it had a punch to it. And I knew it was healthy. All the chopping takes a bit, but I left the grilling up to Karl and he said that was a bit of a pain. Oopsy! We had sweet potatoes for the side and an awesome spinach salad. More to come on those...
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| Karl grilling on our small baby grill! |
