Pineapple Glazed Chicken Kabobs with a side of Kale Chips and Guacamole
Skewers (found 100 at walmart for $.97)
1 cup of Diced Pineapple
2 Roma Tomatoes
½ Red Onion
2 sweet peppers (I used orange and red)
2 chicken breasts (i cooked in oven for 30 min on 350 degrees before)
1 zucchini (sliced)
You can place the foods on one at a time from the pointed side and then push all the way to the end, leaving at least ½ inch of the skewer bare. You can place each item (tomatoes, zucchini, chicken, etc) in any order you like, I placed each one in a different order.
I used an indoor grill, you can use the oven or an outdoor grill. I placed all skewers on the grill and cooked for around 10 minutes, turning every 2 minutes.
While the kabobs were cooking, I made a pineapple topping on the stove (below)
Once kabobs are done cooking add, pineapple topping before serving.
½ cup of pineapple chunks
1 tbs of honey
Place pineapple chunks in a blender or food processor until it is liquid.
Place the pineapple in a small pot and 1 tbsp of raw honey.
Mix well and simmer until it starts to boil. Let it boil for a few minutes. Set aside to cool
Kale Chips with Guacamole
A bunch of kale
½ tbs of sea salt
1/3 cup of olive oil (estimate)
Take a bunch of kale and chop in to small pieces
Place in foil pan and drizzle with olive oil
Sparingly sprinkle salt over chips
Put in oven at 350 until the kale becomes crispy, or tips become brown, this will take about 10-12 min (give or take a few)
1 hass avocado
½ roma tomato
¼ tsp of sea salt/pepper
¼ tsp of chopped onion
Take the skin off the avocado and mash up the avocado in bowl
Add chopped tomatoes and seasonings