Chicken Kabobs With Pineapple Sauce
Making your own sauce is easy to do and completes your meal. This is a great recipe and a perfect addition to our Brown Rice With Tomatoes & Kale recipe.
Ingredients
Kabobs
- 2 Boneless chicken breasts cut into 1 inch squares
- 1 Cup Grape tomatoes
- 1 Onion chopped
- 1 Bell pepper cut into pieces
- Olive oil
- To taste Salt & pepper
Sauce
- 1 Large Shallot diced
- 4 Tbs Butter
- 2 Tbs All-purpose flour
- 2 Cups Chicken broth
- 2 Cups Fresh pineapple juiced or 1 cup pineapple juice
- 2 Tbs Sweet chili sauce
- To taste Salt & pepper
Instructions
Kabobs
- Put the chicken pieces on skewers alternating the chicken, tomato, pepper and onion.
- Place on a baking sheet.
- Sprinkle with salt & pepper and drizzle with olive oil
- Cook the chicken on low broil for 6-10 minutes, turn and cook an additional 4-8 minutes, or until done. Each broiler will vary. You can cook the chicken on the grill if you prefer.
Sauce
- Dice the shallot up as small as possible.
- In a medium saucepan put 2 tablespoons of butter and melt on medium heat.
- Add the shallot and let cook until the sweetness is extracted, about 5 minutes.
- Add the chicken broth and cook down for 15 minutes.
- Cut up two cups of fresh pineapple and juice. We used a juicer.
- Add the pineapple juice and chili sauce and let cook down an additional 15 minutes.
- Make a paste of the 2 remaining tablespoons of butter and flour.
- Add the flour mixture to the sauce and turn to a low simmer and let cook until the sauce becomes thick.
- Keep on a low simmer for 5 more minutes.
- Serve with the kabobs.
Brown Rice With Tomatoes and Kale