Tuesday, July 27, 2010

Honey Mustard Chicken and Pineapple Kebabs


The ability of food to transport us through time and space is undeniable. Whenever I cook with pineapple I am taken back to our trips to Hawaii. To the many roadside fruit-stands, to the sweet cold frosties on Kauai (at Banana Joe's) made simply of pureed frozen pineapple slices, to the sounds of the waves on Kaanapali beach, the striking orange shades of Maui's breathtaking sunsets, the clean fresh morning breeze coming off the Pacific ocean towards the Big Island, to swimming with sea turtles back on Maui. Hawaii is truly synonymous with pineapples (among other things) but my relationship with this fruit goes way back to my early years (way, way back.)

When I was a child, my father planted a pineapple garden at the back of our house in the Trinidad "countryside." The neat rows of pineapple crowns made for a pretty sight and an exciting obstacle track for my sister and me until they grew to full size and playing in there was just asking for trouble. (Trust me, being poked and scratched by the long spiny leaves is not fun.) It was a short hobby of his but it seemed as though we ate pineapple for a long time. The variety he planted was one of the sweet and tangy varieties. But the Maui Gold variety is the best I have ever tasted: ultra sweet with a low acid content ( so no tangyness.) And did you know that it even has more vitamin C than other varieties? Yes, more than three times! All the more reason to add some pineapple to your summer meals.


Honey Mustard Chicken and Pineapple Kebabs
Serves 4 to 5

4 skinless, boneless chicken breast
1/4 cup honey
1/4 cup dijon mustard
2 tbsp yellow mustard
1/4 cup chopped fresh cilantro
2 cups large pineapple chunks
wooden skewers

1. Cut chicken into 1" chunks and combine with honey, dijon mustard, yellow mustard, and cilantro. Cover with saran wrap and refrigerate for at least an hour. (Of course, better if refrigerated over night.)
2. Skewer the chicken and pineapple chunks on wooden skewers and cook on a hot grill for about eight to ten minutes, turning once, until chicken is cooked thoroughly. (Alternatively this can be done in a 400 degree F oven for 15 minutes until chicken is cooked through. )

15 comments:

Jennifer, A Self-Confessed Foodie said...

Yum! I love pineapple! Reading your post brought back wonderful memories of a visit to a plantation in Hawaii when I was in elementary school. They taught us how to tell when a pineapple was ripe and we tasted some AMAZING fruit!

Magic of Spice said...

Wow, the ingredients here are perfect...These look fantastic! And I would like to go to Hawaii some day so that pineapple can take me back there :)

Cajun Chef Ryan said...

Like kabob looks wonderful, not even lunch time yet, but I could eat them now!

Bon appetit!
CCR
=:~)

Natasha said...

Hi Jennifer!
Pineapple is such an amazing fruit; goes so well it many other ingredients, and spectacular on its own.

Magic of Spice,
Yes, you should put a trip to HI on your list; you won't regret it. If I could I'd move there tomorrow! Haha.

CCR,
Hope you get to make these for lunch soon. It's real easy.

Thanks for stopping by!

Natasha

baking.serendipity said...

This looks delicious! A pineapple garden of your own...how cool!

Gera @ Sweets Foods Blog said...

Omg with these kebabs they've all what a I love chicken, honey, mustard and pineapple…"you read my mind and tummy"

Cheers,

Gera

Natasha said...

Baking.Serendipity,
Now that I'm older I realize how lucky we were as children, and especially growing up in the Caribbean. So much fresh fruit and fresh air and freedom!

Gera,
Good, I'm glad to speak to your tummy!

Kathy Gori said...

Perfect kabobs..I have pineapple sitting on the counter right now!

Natasha said...

Hi Kathy!
I would say that now is a good time to try this recipe then. ;o)
N.

Sumayyyah said...

Hey Tash..I tried this and all I can say is I would have never thought to include pineapple in my kebabs, usually I would just use onions and maybe some sweet pepper...but wow the pineapple with the mustard and honey gives it that special flavor! Thanks chic for sharing this recipe with us!

Natasha said...

Thanks Sums! So thrilled that you tried my recipe. You know, pineapple goes well with beef also. So do you make kebabs often? I bet your boys like it. Take care!

Anonymous said...

oh yummy!!!

shriya said...

Perfect and delicious looking kebabs. Looks soo yummy.

Sophie said...

A delightful combo of real & yummie flavours in here!

I must make them!!

Thanks!!

Kisses from Brussels!

Natasha said...

Anonymous and Shriya,
Thanks! Please stop by again.

Sophie,
Thanks my dear! These really are a good combination. Let me know if you make them. Have a great week in Brussels!

N.