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Oh-so-very-very-good!! I originally got this recipe from my friend Alan many years ago, and have tweaked it to my liking since. My favorite for summer grilling! You can make them indoors with grill pans, too.
- 2 tablespoons white vinegar or 2 tablespoons cider vinegar
- 1 tablespoon lime juice
- 1 tablespoon pineapple juice (listed below)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 -3 dashes hot sauce
- 2 tablespoons mustard, sweet & hot
- 3 tablespoons chunky peanut butter
- 2 garlic cloves, crushed
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon black pepper
- 2 tablespoons cooking sherry
- 1 1⁄4 lbs turkey breast or 1 1⁄4 lbs chicken
- 1 1⁄2 cups pineapple chunks, fresh or 1 1⁄2 cups pineapple chunks, canned
- 1 red sweet bell pepper, cut into 1 inch squares
- 1⁄2 onion, cut into 1 inch squares
- cherry tomatoes
- bamboo skewer, soaked in water before grilling
- Mix together marinade ingredients; reserve 2 tbsp of marinade for brushing on while grilling and set aside.
- Cut meat into bite size cubes.
- Place meat in marinade, cover, and refrigerate for at least two hours, stirring occasionally.
- Cut pineapple into bite size chunks.
- Place meat and pineapple chunks/pepper/onion/tomato alternately on water-soaked skewers.
- Grill or broil shish kabobs until done, about 10-15 minutes, turning occasionally and brushing with reserved marinade.
- Good with beef and pork, too!
These turned out great! I had to make a few adjustments to the groceries I had on hand. I didnt use pineapple so I substituted mushrooms, I used beef instead of poultry, I had to substitute orange juice for pineapple juice and lemon juice for lime juice. I only used 1 Tbs peanut butter since Hubby likes peanuts not peanut butter. He loved these, me too. I imagine if I followed the plans correctly they would have simply had a more distinct marinade flavour but it wasnt lacking either. Thanks!
Outstanding flavor and oh-so-tender chicken. I marinated over night. I served over rice (with some olive oil, salt and dehydrated veggies--onion, carrots, and parsley). Thanks. This is a "keeper".