It's summertime and grilling season is in full swing. So, pull out the grill, tie on your apron, and let's get grilling! For the next few weeks I will be sharing some of my most loved grilling recipes.
I will tell you, Dave is not a fan of chicken. I don't know what it is, but poultry of any kind does not appeal to him. It must be a Baer trait. He comes from a large family of beefeaters. This recipe for Kielbasa Chicken Kabobs always gets rave reviews whenever I serve it. There's just something about the almond rice pilaf that makes this a mouthwatering dish. It will quickly become your favorite go to summer supper recipe.
Kielbasa Chicken Kabobs
3/4 cup unsweetened pineapple juice
1/4 cup apple cider vinegar
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon lemon pepper seasoning
2 pounds chicken breast cut in bite size pieces
1 pound Kielbasa sausage
fresh pineapple chunks
green pepper quartered
red onion quartered
In a small bowl, combine the first seven ingredients. Remove 1/2 cup for basting. Divide remaining marinade between two resealable plastic bags. Add chicken to one bag. Add sausage and vegetables to the other bag. Refrigerate at least two hours. On a wooden or metal skewer alternately thread meat and vegetables. Grill over med heat until chicken is done, basting frequently. Serve over almond rice.
Almond Rice Pilaf
Brown 3/4 cup chopped red onion and 1/2 cup slivered almonds in 1 tablespoon of butter. Add 2 cups of chicken broth; bring to a boil. Stir in 2 cups of instant rice. Cover. Remove from heat and let stand for 5 minutes.