Asian Chicken Kabobs

These colorful and flavorful Asian Chicken Kabobs go great with the pasta salad from yesterday and would make a delicious Labor Day dinner whether grilled or baked or broiled. Start the farewell-to-summer meal with Cool Cucumber Lime Sangria and Elizabeth’s Spinach Dip and end it with Chocolate Éclair Cake. All of these can be found on my website.

 

The marinade in today’s Asian Chicken Kabobs is one of my favorites. I changed it very little from its original version in one of my earliest cookbooks. I switched the cooking oil to sesame oil, which gives it a bolder, more Asian flavor. I also added another favorite ingredient, bottled Sweet Chili Sauce.

Print Recipe
Asian Chicken Kabobs
Course Main Dish
Cuisine Meat
Servings
servings
Ingredients
Marinade
Course Main Dish
Cuisine Meat
Servings
servings
Ingredients
Marinade
Instructions
  1. Cut the chicken into cubes. Set aside with the fruit and vegetables. Combine all of the ingredients for the marinade and whisk to blend. Simmer the marinade for 5 minutes and then cool. Marinate the chicken cubes for at least 1 hour.
  2. Arrange the chicken, pineapple and vegetables on skewers. Discard the marinade. Grill, bake or broil until the chicken is thoroughly cooked. Serve with the pasta salad or over rice.
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Tell Me: What are your favorite Labor Day weekend dishes?

 

 

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