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  • Jefferson Adams

    Chicken-Pineapple Kabobs (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Kabobs are one of my absolute favorite things to make. Using an assembly line to kabob-making trims time in the kitchen. In this version, the flavor-packed marinade and dipping sauce adds a fresh kick to the sweet-tart chunks of fresh pineapple. For fewer kabobs, cook and store any left over pineapple and chicken; they make a nice addition to salads.

    Ingredients:
    2 pounds boneless chicken, cut into ¾-inch cubes
    1 2-pound pineapple, cut into ¾-inch cubes
    2 ½ cups flat-leaf parsley
    3 cloves garlic
    1 teaspoon sugar
    2 tablespoons lime juice
    2 tablespoons red wine vinegar
    ½ tablespoon red chili flakes
    ½ cup olive oil
    Up to 20 wood skewers, soaked in water for 30 minutes



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    Directions:
    In a food processor, combine parsley, garlic, sugar, lime juice, vinegar and chili flakes and pulse 3-4 times. With the machine on, slowly pour in olive oil until you have a smooth sauce.

    Reserve half the sauce in a small bowl and add the rest to a plastic bag. Add chicken to sauce and refrigerate for at least 30 minutes and up to 1 hour.

    In the meantime, preheat a grill pan or outdoor grill. Begin threading the skewers with a piece of pineapple, then chicken. Continue with other skewers, alternating pineapple and chicken. Grill 3-4 minutes per side.

    Serve with remaining sauce drizzled over kabobs or alongside.

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    This recipe was wonderful. The chicken was tender and moist. I cooked it exactly as directed and had no problems. Will definitely make this again. **soak your kabob sticks in water before putting on the chicken and pineapple - it will prevent splintering.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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