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Sunday, September 11, 2011

Carribean Shish Kabobs from

Carribean Shish Kabobs from

4-5 chicken breasts, cut into chunks
1 Bottle Lawry's Teriyaki w/ pineapple
marinade (sometimes we do peanut sauce instead)
1 pkg. bacon (or about 10 slices), cut
 into halves so you have 20 pieces
4 bananas 
1 to 2 c. chunked pineapple (fresh or canned)
wooden skewers, soaked in water

Marinate chicken pieces in teriyaki or peanut sauce 
for at least 3 hours. Cut bananas into about 5 pieces 
each. Slightly cook the bacon slices so you can pa
 off some of the grease, but don't cook them too
long because you want them long and soft enough
 to wrap around the bananas. Wrap the bacon 
around the bananas and put them securely onto 
skewers alternating with chicken and pineapple.
 Grill over medium heat until chicken is cooked through.

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