Recipe by Margie99
I found this in TOH and I can't wait to try it.
Top Review by PSU Lioness
These were really good. We made them for a family BBQ and they were a huge hit. I diced up the veggies and let them soak in the marinade for 4 hours before I skewered and grilled them. We also used the marinade to baste them while they cooked on the grill. We made a separate batch of the marinade for chicken and shrimp skewers and they absorbed the flavors wonderfully. The only thing I think I'll do differently next time is that I don't think I will marinate the kielbasa. It gave it kind of a strange taste and it seemed to get mushy. But thank you for posting. This is our new go-to kabob marinade! Also, if you want to sample the marinade before you put it on your veggies, make sure you mix it all and add the oil LAST (after you taste the mixture). I made that mistake with the first batch and got a nice mouthful of canola oil. LOL.
- 3⁄4 cup unsweetened pineapple juice
- 1⁄4 cup cider vinegar
- 1⁄4 cup canola oil
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon lemom pepper seasoning
- 2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
- 1 lb smoked kielbasa or 1 lb Polish sausage, thickly sliced
- 1 (20 ounce) can pineapple chunks, drained
- 2 medium green peppers, quartered
- 2 cups grape tomatoes
- 2 medium red onions, quartered
Directions See How It's Made
- In a small bowl, combine first 7 ingredients. Remove 1/2 cup for basting, cover and refrigerate. Divide remaining marinade between 2 large resealable plastic bags. Add chicken to 1 bag; add kielbasa, pineapple and vegetables to the other bag. Seal bags and turn to coat. Refrigerate for at least 2 hours.
- On 16 metal or soaked wooden skewers thread all the meat, pineapple and veggies.
- Using long handles tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 inches from heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade.