7 DAY GARDEN VEGETABLE CHALLENGE! DAY 5, Chicken, Pepper and Pineapple Kabobs

As our garden bounty continues to pile up in the kitchen, we decided to take a week and make an effort to cook with a garden vegetable each day/night. Please join us on our journey!

We inherited some bell peppers from a fellow gardener, and peppers make great kabobs, among other things. They have a sweet flavor that really comes to life on the grill. You can mix in whatever bell peppers your garden is yielding-orange, green, yellow and even purple would work well. If you have extra cherry tomatoes, pop those on the skewers as well for an added sweetness. This marinade has a lot of an Asian/tropical undertones which really enhance the pineapple chunks. You can play with this recipe with whatever you have coming out of your garden, understanding that this marinade has a sweet profile.



3/4 cup white wine
1/2 cup soy sauce
2 Tbsp. grated orange zest
2 Tbsp. peanut oil
1 Tbsp. Asian sesame oil
2 tsp. curry powder
1/8 cup chopped lemon grass
1 tsp. cardamom

1/2 tsp. celery salt
2 tsp. granulated garlic

4 boneless, skinless chicken breast halves, 6 oz. each, chopped into 1 1/2 inch chunks
2 large bell peppers, chopped into 1 inch pieces
1/2 medium pineapple (clean, core and cut into 1 1/2 inch pieces right before skewering)
cherry tomatoes (optional)

Peanut oil


Mix the marinade ingredients in a bowl, adding the oils last. While adding the oil, whisk gently to emulsify. In a large plastic bag, add the chopped chicken and bell peppers. Add the marinade to the bag, and push all excess air out while sealing it closed. Refrigerate 4-6 hours, or overnight.

Before skewering, prepare the pineapple. Remove the chicken and bell peppers from the bag, reserving the marinade for brushing during grilling. Thread the chicken, pineapple and bell peppers alternately on the skewers. Lightly brush the kabobs with peanut oil. Grill them over direct medium heat on your grill. Grill until chicken is firm and peppers and pineapple are tender-anywhere from 8-10 minutes. Baste with reserved marinade as they cook, turning once halfway through cooking time. Serve warm.



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