Hi folks. I told you I’d be back. Well, more like warned ya. Whatever!
So I have been busy. I made something a little out there but we love them. Not sure if you will. But you know, whatever!
So sit back, relax and put your feet up. Wait…that was me. You can do whatever you choose. Again, whatever.
Okay so are you ready for this? You sure? There will be tips at the bottom cuz holey snikeys these things had some zing this time. I think I forgot to dilute the marinade. You’d think I would learn to write recipes down. Thank goodness for this blog. I can now backtrack and see what I did and how to tweak my very own recipes. What a concept. Recording recipes, who woulda thunk it??? Goodness, sorry too much sauce today. Or everyday, whatever.
Enjoy today’s adventure. I sure did. Full, can barely type at this point. Why…did…I…eat…so…much….corn?
Chicken/Coconut/Pineapple Kabobs(yes you read that correctly!):
1 pound boneless skinless chicken cut into cubes
1 coconut, broken and cut into cubes
1/2 can of pineapple, cut into cubes (or use fresh, I forgot to grab one)
1/4 cup of Watkins Tropical Salsa
Break open your coconut, pull apart and cut into cubes. Soak in water while you do the rest.
|Ok, I can explain,my hubby’s only room to keep clean is the garage and his tools. Hence the fact that I had to use a wrench to break open the coconut. Until he heard me banging and came in and saw what I was doing. Bingo-hammer!|
|Hammer to the rescue. Took it outside on the patio and took out my rage on this poor coconut!|
|After it’s beating of a lifetime!|
|Try not to eat it all while pulling it apart!|
Cut up pineapple and set aside.
Cut up your chicken and set aside.
Now grab skewers and get ready to load them any way you please.
Now brush with sauce and grill for about 2 minutes on each side. Make sure you brush all sides.
Remove and serve.
1 pound boneless skinless chicken, cut into cubes
1 papaya, cut into cubes
2 mangos, cut into cubes
1/4 cup Watkins Fruit Salsa
Cut up you papaya into cubes.
Cut up your mango into cubes.
Cut up your chicken into cubes.
Gather your skewers and start loading them however you please. Be creative.
Place kabobs on a preheated grill, you want it at a medium to low heat.Spray your grill with non stick spray before turning on or brush with oil.
Cook for about 4 minutes each side.
Now brush with sauce and cook for about 2 minutes more on each side.
Remove and serve.
Tips for both recipes:
I went nuts on the sauce and forgot how much the BBQ pulls out the natural juices so I adjusted the recipe for you guys. I used a whole bottle,lol. Yikes there was some zing and bite to them. Luckily we like both zing and bite. I would use alot less next time. Or cut it with some italian dressing, oil or water. You could also just marinate the chicken pieces but not the fruit before loading them. I love grilled coconut, not everyone does. Although I have not had anyone not gobble them up. Most people are skeptical then are blown away by the taste. If you can toast it for desserts why not skewer it? Seems so sensible to me. Hope you agree.
Here’s some more pics of Kim’s adventure in BBQ-ing. I get distracted easily.
Photos missing due to a G+ incident. They will be replace soon.
Toodles and smoochies folks. I adore ya or whatever! *giggles*