Today, my sweet baby girl turns 7. Cue the dramatic sigh and tear trickling down my cheek… It’s hard to believe it’s been 7 years already - I can remember so clearly being pregnant with her, being in labor with her and holding her as an itty bitty baby. Oh how she loved to be held ALL the time! On the other hand, there have certainly been some LONG days and nights over the years where it seemed like time was slowing down. And there’s been plenty of worry and mom guilt along the way, too. But today I’m going to focus on celebrating the amazing kid she has become. She truly fascinates me and I love watching her creative mind explore and build and imagine and wonder. I can’t wait to watch her grow and see who she becomes over these next seven years. Happy birthday M! I love you with all of my heart. OK. Food time. (Something she’s always up for!)
Kabobs to me are such a great family-friendly food. I mean, who doesn’t love dinner on a stick? Previously I’ve shared my sausage pineapple kabobs with BBQ sauce and my chili lime chicken kabobs with peppers, farro and creamy adobo sauce. And today’s it’s these fun and flavorful teriyaki chicken pineapple kabobs.
We’ve got chunks of chicken and sausage, peppers, red onions, fresh sweet pineapple chunks with an easy teriyaki sauce to use both as a marinade and to baste with while grilling (or as a dipping sauce to serve). Double-duty! Your weekend BBQ game will be strong with these kabobs! Plus, there are just plain pretty to look at
Notes on teriyaki chicken pineapple kabobs:
I like to mix mine, but you could also do some just chicken and some just sausage to accommodate different tastes or skip the sausage altogether if you prefer. (While you’re at it, you could make some just veggie ones.) I use a homemade teriyaki sauce, which is part of the recipe below, but you could also pick up a teriyaki marinade at the store if you prefer. Make sure to save some of the sauce before you marinade the chicken to use for basting and/or dipping. No cross-contamination please! If your teriyaki sauce gets too thick as it cooks or as it cools, add a splash or two of water and mix it through until it’s the right consistency.
No grill? No problem! You can make kabobs in the oven, too. Bake the kabobs in the middle rack of the oven at 450 degrees for 10-15 minutes, then turn each one over and continue baking for another 10 minutes, until done.
Kabob lovers, I hope you give these a try. And if you think you are so-so on kabobs, make these — they are sure to sway you! Have a wonderful weekend! XO, Kathryn Check out these side dishes to serve with your kabobs:
Cheddar, corn and bacon potato salad (Family Food on the Table) Classic spaghetti salad (Family Food on the Table) Rainbow quinoa summer salad (Boulder Locavore) Watermelon salad with mint-basil vinaigrette (The Noshery) Seared romaine and easy cheater’s Caesar dressing (Family Food on the Table)
I like to mix my kabobs with chicken and sausage, but you could also do some just chicken and some just sausage to accommodate different tastes or you can skip the sausage altogether if you prefer. (While you’re at it, you could make some just veggie ones.) I use a homemade teriyaki sauce, which is part of the recipe below, but you could also pick up a teriyaki marinade at the store if you’d prefer. Make sure to save some of the sauce before you marinade the chicken to use for basting and/or dipping. No cross-contamination please! If your teriyaki sauce gets to thick as it cooks or as it cools, add a splash or two of water and mix it through until it’s the right consistency. No grill? No problem! You can make kabobs in the oven, too. Bake the kabobs in the middle rack of the oven at 450 degrees for 10-15 minutes, then turn each one over and continue baking for another 10 minutes, until done.
