CHICKEN KABOBS

CHICKEN KABOBS

www.cook-books.com

| Marinade: 1/2 c. olive oil 2 Tbsp. vinegar 4 Tbsp. pineapple juice 2 garlic cloves, minced 4 Tbsp. chopped parsley salt and pepper to taste Kabob: 2 lb.

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Cooking tools:

  • Whisk
  • Mixing bowl
  • Measuring cup
  • Chef's knife
  • Cutting board
  • Skewer
  • Oven
  • Broiler pan
  • Pastry brush
  • Refrigerator
  • Colander

Ingredients

  • 1/2 c. olive oil
  • 2 Tbsp. vinegar
  • 4 Tbsp. pineapple juice
  • 2 garlic cloves, minced
  • 4 Tbsp. chopped parsley
  • salt
  • pepper
  • 2 lb. boneless, skinless chicken breasts, cut into 1 1/2-inch
  • pieces
  • 24 cubes fresh or canned pineapple
  • 2 large red bell peppers, cut into 24 chunks

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