At a Glance
- Potato Type: Petite
- Prep Method: Grilled
- Cuisine: American
- Yield: 12
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Potatoes USA
Marinate these kebabs the night before you want to serve them to infuse them with the fragrant flavors of fresh herbs and spices.
Ingredients
Kebabs
- 1 1/4 lbs boneless, skinless chicken breasts, cubed into 1-inch pieces
- 1 lb Side Delights® Gourmet Petite creamer potatoes
- 1 lb fresh pineapple, cubed
- 1 lb assorted bell peppers, cut into 1-inch pieces
Chicken Marinade
- Salt and pepper, to taste
- 2 Tbsp olive oil
- Pinch of red chili flakes
- 1 Tbsp honey
- 3 sprigs fresh rosemary
- 4 garlic cloves, minced
- 1 tsp fresh ginger, minced
- Orange slices, to taste
Pineapple, Potato, and Pepper Marinade
- 3 sprigs fresh rosemary
- 2 Tbsp olive oil
- 1/2 jalapeño, seeded and minced
- Black pepper, to taste
Preparation
Chicken:
- Place chicken into mixing bowl or plastic bag and season with salt and pepper.
- Combine remaining chicken marinade ingredients and pour over chicken. Marinate 8 to 12 hours.
Potatoes, Pineapple, and Peppers:
- Microwave 1 lb. of any varietal of petite potatoes for eight minutes, or until fork tender.
- Place cooled potatoes, pineapple, and peppers into a mixing bowl or plastic bag.
- Combine marinade ingredients and pour over produce. Marinate 8 to 12 hours.
Assembly:
- Soak wooden skewers in water for one hour before grill time. Layer chicken, pineapple, potatoes, and peppers onto skewers in any fashion you like. Discard excess marinade.
- Heat grill over medium-high heat (400°F) and lightly oil. Place kebabs onto the grill. Cook for 10 to 15 minutes, turning when necessary, or until chicken reaches 160°F and is no longer pink inside.
