Five Spice Chicken Kabobs

June 14 at 5:45 pm Leave a comment

It’s grilling season. Hooray!

Grilling season can be a bit hard to navigate for the diet-conscious, with all the burgers and brats. This recipe, though, is both tasty AND good for your body. A mix of chicken, veggies, and pineapple, these kabobs are bursting with flavor, due in large part to… you guessed it… the delicious five spice.

Note: We found that these cooked way more evenly on our indoor grill, so you might try that. (And, hey! That way, you can make them all year ’round!)

1/4 cup frozen orange juice concentrate, thawed
2 Tbsp honey
1 Tbsp soy sauce
1/4 tsp five spice powder
dash ground ginger
1 lb boneless, skinless chicken breast halves or thighs
1 cup (8-oz can) fresh pineapple chunks
1 medium green sweet pepper, cut into 1-inch pieces
1 medium red sweet pepper, cut into 1-inch pieces
2 cups hot cooked rice

For glaze, in small bowl combine orange juice concentrate, honey, soy sauce, five spice powder, and ginger. Set aside.

Cut chicken into 1-inch pieces. On 6 long metal skewers, alternately thread chicken, pineapple, green sweet pepper, and red sweet pepper, leaving a 1/4-inch space between pieces.

Charcoal grill:  Grill kabobs on rack directly over medium coals, uncovered for 12 to 14 minutes or until no long pink, turning and brushing with glaze up to the last 5 minutes of grilling.

Gas Grill: Preheat grill; reduce heat to medium. Place kabobs on rack over heat. Cover and grill as above.

Serve with hot cooked rice.


Recipe courtesy Better Homes and Gardens Cook Book


Entry filed under: Recipes. Tags: , , .

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