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Chicken-Pineapple Kabobs (Gluten-Free)


The finished chicken-pineapple kabobs. Photo: CC-kb.ultra

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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1 Response:

 
Janet
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
28 Jun 2014 3:28:43 PM PDT
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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I went into menopause at age 42. I didn't know I had celiac until I was 56. Now I know why my menopause was so early.

Have been dealing with splinter hemorrhages on three of my toe nails since February. I did go to my doctor who rightly so did a very complete blood work-up ruling out other diseases such as lupus and RA and referred me to several other doctors to make sure that it was not cancer, endocarditis, or something serious. I went to the doctors. I have done some research on vitamin deficiency and it seems that some link splinter hemorrhages to vitamin C deficiency. For the past 2 1/2 weeks I have been eating 3 clementines a day (in addition to the usual multivitamin that I take) and it seems to be helping the splinter hemorrhages. One has grown out and not returned. Visited my GI doctor today and talked about malabsorption of nutrients as a potential issue. We are doing more blood work and checking nutrient levels. I have to believe it has something to do with the celiac. Sorry I don't have a better answer, but like you am trying to figure this out. Please let me know if you find any answers, and yes, be sure to check with your doctor to rule out anything serious.

You only need one positive on the celiac panel. I tested positive only to the DGP IgA and had a Marsh Stage IIIB intestinal damage. Good luck!

Welcome to the forum. First, you need to get copies of your celiac test to confirm you actually had it done and what the results were. Second, to confirm a diagnosis, you must obtain biopsies via an endoscopy. Were the doctors gastroenterologists? Third you need to research celiac disease. Yes, you can be asymptomatic, but could still have instestinal damage as the small intestine is vast. here is a good place to start: http://www.cureceliacdisease.org/screening/ You might think you are a silent celiac, but ever been anemic? Had your bones checked?

That's good to know about Texas Children's, unfortunately I don't believe they accept our insurance. Our former pediatrician joined with one of their medical groups and we had to find a new one due to insurance. I'll check out their site though.