Sunday, January 29, 2017

Pineapple Chicken Kebabs with Sumac



When Angie announced the Healthy Recipe Challenge, I was intrigued. When I looked at the ingredients that she wanted to be used in the recipe, I scratched my head. Greens and pineapple in one recipe!! I couldn't resist the challenge! I was making some Sumac chicken kebabs with vegetables for lunch. I figured I will throw in the pineapple with it & serve the kebabs on a bed of baby greens. Who could resist a platter like that??



During my recent visit to the grocery store, I came across Sumac. This is a spice that I have known through Elaine and other friends here at Fiesta Friday. I have been waiting to try it for a long time now. While we all love grilled vegetables, I was positive that grilled pineapple would taste delicious. And it turned out to be delicious!  Together with sumac, it was an irresistable combination! We ate the kebabs served on a bed of baby greens for lunch and ate the leftovers served with Pineapple Couscous Baby Greens Salad for dinner!! 






This is a very easy recipe that would be perfect for weeknight dinners , as appetizers or sides for parties! Super Bowl is next weekend guys!! You can prep, marinate and keep everything ready in the refrigerator ahead of time, and throw it on the grill or in the oven a few minutes before your guests arrive! Voila! Delicious kebabs ready in minutes!!





Servings: 2



Prep time: 45 mins ( including marination) 

Cook time: 15 mins

Total time: 1 hour



Ingredients:

Boneless, skinless chicken breast: 1 lb, cut into bite-sized pieces
Salt: to taste
Black pepper: 1/4 tsp+ 1/4 tsp
Lemon juice: 2 tbsp
Sumac: 1 tsp + 1 tsp
Italian herbs ( dry): 1/2 tsp + 1/2 tsp
Bell peppers: 2 ( different colors), diced big.
Cherry tomatoes: 10 ( may not need all)
Red onion: 1, diced big and petals separated.
Pineapple pieces: 1 cup
Olive oil: 1 tbsp
Baby greens: 1 & 1/2  cups

Method:


Clean and marinate the chicken with salt, pepper, lemon juice, Italian herbs & sumac, for at least 30 mins.

In a bowl, take the bell peppers, diced onion, cherry tomatoes and pineapple pieces . Add olive oil, a pinch of salt, 1/4 tsp pepper, a little sumac and Italian herbs.





Set the oven on broil and preheat it.

Take a skewer and arrange the veggies and chicken pieces as you wish and the amount that you want.





Arrange it on a baking/grilling tray. Place the tray in the broiler and cook the chicken and vegetables for 14-16 minutes or until the chicken is cooked  thoroughly and to desired tenderness.




Divide the baby greens equally on two serving plates. Arrange the skewers on the bed of baby greens. Just before serving, sprinkle a little more sumac on the skewers.

Can be served with cilantro/ mint chutney.

Serve hot!

Enjoy! 


Apart from linking to the Fiesta Friday Healthy Recipe challenge, I am bringing this to Fiesta Friday #156 and Saucy Saturdays.

Cooling made easy:


The kebabs can be grilled on a outdoor grill, on a stove-top grill or even baked at 400 deg F or 200 deg Celsius on the middle rack of the oven. If you don't have steel skewers, you can use bamboo skewers, but make sure that you soak the skewers in water for sometime before using.

Tip for healthy living:


Grilling or broiling is a much healthier option for frying chicken or vegetables. It is low in calories and pretty much fat free!

Food for thought:


Think before you leap! Unknown




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