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Chicken-Pineapple Kabobs (Gluten-Free)
https://www.celiac.com/articles/22587/1/Chicken-Pineapple-Kabobs-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

 
By Jefferson Adams
Published on 07/6/2011
 
Kabobs are one of my absolute favorite things to make. In this version, the flavor-packed marinade and dipping sauce adds a fresh kick to the sweet-tart chunks of fresh pineapple.

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

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.