INGREDIENTS:
Cream of Coconut ----------- -------- 1/2 cup
Fresh lemon juice ------------ --------1/2 cup
Chicken broth ----------------- -------- 2 tbsp
Marjoram leaves -------------- --------1 tbsp
Clove garlic -------------------- ---------1 large
Red pepper flakes ----------- -------- 1/2 tbsp
Chicken breasts -------------- -------- 1-1/2 pounds
Red bell pepper -------------- ---------1 pieces
Green bell pepper ----------- ---------1piece
Pineapple chunks ----------- ----------2 cups
DIRECTIONS:
In a small bowl, combine the cream of coconut, lemon juice, chicken broth, marjoram, garlic and crushed red pepper. Put the chicken, pepper pieces and drained pineapple in a plastic zip bag or shallow dish. Pour marinade over chicken and peppers and refrigerate for 2 to 4 hours, turning occasionally.Preheat the grill. Remove the chicken, peppers and pineapple, reserving the marinade. Arrange chicken, peppers and pineapple on four skewers.Bring the reserved marinade to a boil, and boil gently for 2 minutes.Brush the grill with a little oil to prevent sticking. Brush kabobs with marinade, and grill over indirect heat with grill cover closed for 10 minutes. Turn kabobs, brushing with marinade. Check for doneness, and grill until chicken is done.
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