Grilled Chicken Kabobs

We grill year round in good or not so good weather. Like the mailman rain, sleet or snow will not deter us from grilling! During the summer I use the grill much like an oven so any oven baked dish is fair game. Part of the fun of grilling is the creativity but our philosophy for the most part is KISS (keep it simple silly).

I had a craving for pineapple to the point I picked up a fresh one at the market even though I had no idea what to use it for. It sat nicely decorating the counter until the craving became stronger. Every time I caught a whiff of the pineapple smell the craving grew. So here's what I came up with.

Grilled Chicken Kabobs

Kabobs are just a fun way to grill and present food. They are perfect for entertaining as guests can assemble as they please. Simply set the components up in separate dishes and let your guests choose. Be sure the pieces are fairly similar in size for grilling times.

Wooden skewers are very inexpensive but because they are wood, they need to be soaked in water prior to using and they should be considered as disposable. I like leaving the grilled kabobs on the skewer for presentation. I used chicken pieces from the recent chicken session. These were about 1 inch pieces, three per kabob. Other ingredients included: red pepper, yellow pepper, whole mushrooms, red onions and fresh pineapple chunks. The kabobs were grilled on medium heat and brushed lightly with Italian dressing each time they were turned. The kabobs were served with arborio rice cooked in chicken stock, a dash of saffron then lightly stirred with butter along with a sweet and sour dipping sauce. Yummy and oh so simple!