This coming Friday, May 13, Steph’s Bite by Bite is hosting an online bake sale to raise money for the Leukemia & Lymphoma Society and I am participating! This will be the second bake sale Steph has hosted (raising $1,707 last time), but is my first ever online bake sale and I’m really excited to help out a good cause. This time around I am donating Stuffed Oatmeal Raisinet Cookies. Many other great bakers are contributing and I may be tempted to bid on items myself! Make sure to head on over to her site this Friday!
Now for the skewers I told you about yesterday. These came from my first attempt to replicate the grilled chicken and pineapple kabobs from Huey’s. It’s one of my favorite things to order there, especially since it comes in snack size – forced portion control! Although they were not an exact replica, I still really enjoyed the flavors. And you cannot go wrong with something that involves grilled pineapple. If I wanted to make these more like the Huey’s kabobs next time, I may add some teriyaki or Worcestershire sauce.
Normally these are served with fries, but I decided to go for Avocado Fries!
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
1 tsp liquid smoke
2 lbs boneless, skinless chicken breasts, cut into chunks
4 fresh pineapple rings, cut into chunks
Skewers, soaked in water
- In a small saucepan over medium heat, mix pineapple juice, brown sugar, soy sauce, and liquid smoke. Remove from heat just before the mixture comes to a boil.
- Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
- Preheat grill for medium heat. Alternate the chicken and pineapple onto wooden skewers.
- Lightly oil the grill grate*. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.
*I used a George Foreman grill instead, which did not need to be oiled and cooks a little faster since it is cooking from both sides.
Source: Adapted from All recipes