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What's for dinner?

June 27, 2012 - Kristy MacKaben
I do a lot of things and I honestly do enjoy cooking and baking, but I can admit that I have never used a grill. I know that sounds pathetic, but I just leave the grilling to Scott. He loves it, and he's great at it. So, why mess with a good thing? But, that means when he's not home, I'm left to the oven, stove, crockpot or microwave (which I absolutely hate to use for anything other than occasional reheating.) Here is a great grilling recipe I hope to make this weekend. I love the sweetness of pineapple mixed with the savory barbeque chicken. Try it out. The recipe is called Hawaiian Chicken Skewers.

Ingredients: 3 tablespoons soy sauce, 3 tablespoons brown sugar, 2 tablespoons sherry, 1 tablespoon sesame oil, 1/4 teaspoon ground ginger, 1/4 teaspoon garlic powder, 8 skinless, boneless chicken breast halves - cut into 2 inch pieces, 1 (20 ounce) can pineapple chunks, drained

Directions: In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours. Preheat grill to medium-high heat. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

 
 

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