The Freshman Cook: Vegetable and Chicken Shish Kabobs/#SundaySupper

     I don’t know about you, but I love to grill! So, when I saw that today’s #SundaySupper theme was Farmstand Favorites, I knew I wanted to make these Vegetable and Chicken Shish Kabobs. Why? You grill everything but the rice!       I used large chunks of chicken breast mixed with colorful purple onion, red and orange peppers, and some pineapple chunks. The difference with this recipe is that I grilled the veggies separately from each other. They all need different amounts of time on the grill to bring out their optimum flavor. Then after they were all grilled, I put the shish kabobs together, glazed them with a special homemade tropical sauce, and put them back on the grill. They came out beautifully grilled, with the flavors complementing each other perfectly. I served the kabobs on a bed of whole grain rice, with a drizzle of homemade tropical sauce. Vegetable and Chicken Shish Kabobs

(printable recipe)
2/3 cup Orange Juice
1/2 cup Pineapple Juice
1/2 teaspoon Ginger Powder
1/2 teaspoon Corn Starch
1 teaspoon Water
1 teaspoon Dark Brown Sugar
1 teaspoon Lite Soy Sauce
1 pound raw Chicken Breasts
1 Red Pepper
1 Orange Pepper
1 Purple Onion
2 cups Whole Grain Rice
1 small can Pineapple Chunks (or use fresh) 
Skewers

Pour the orange juice and pineapple juice in a small sauce pan. Heat to a boil.
While your pan is heating, make a slurry. To do this you need a small ramekin or bowl, and place the ginger powder and corn starch in it. Add the water. Use a small whisk or fork to mix the three together. You want a smooth mix with no lumps.  As the sauce begins to boil, add the slurry. Back down on your temperature a little. You want it to get thick and the slurry will make that happen. Add sugar and soy and keep whisking as it thickens. It should still be boiling a little. Set sauce aside. 

Place skewers into a pan and cover with water for at least 10 minutes.This will prevent the skewers from catching fire when you are grilling. 

Chop your peppers into 1″ to 1 1/2″ squares or pieces.
Cut your onions into 1″ to 1 1/2″ pieces. Put your rice on to cook.
Load several skewers with 5-6 pieces of chicken. Leave room between the pieces so they can cook all over. Load several skewers with the onion, and several with the peppers. All of these items cook at different temperatures and for different lengths of time, so this will help everything come out evenly, and prevent items from burning.
There are five burners on my grill. I cooked the chicken on the middle three, which on my grill is at #7.  I turned off the right and the left burners, and I placed the onions and the pepper in those spots. They cooked just fine with indirect heat. I used a timer and I turned all of the skewers every 4 minutes. The peppers and onions took about 20 minutes and the chicken about 25 minutes.
After everything was done grilling, I took all the veggies and chicken off of the skewers. I put them on new skewers, adding the pineapple chunks to them. I then brushed the tropical glaze over the skewers, and returned them to the grill for 2-3 minutes.
Brush more glaze on the kabobs if you want, and drizzle some on the rice too!
 Place on the bed of rice and Enjoy!

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