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Stirring it up with Angie Baer

It's summertime and grilling season is in full swing. So, pull out the grill, tie on your apron, and let's get grilling! For the next few weeks I will be sharing some of my most loved grilling recipes.

I will tell you, Dave is not a fan of chicken. I don't know what it is, but poultry of any kind does not appeal to him. It must be a Baer trait. He comes from a large family of beefeaters. This recipe for Kielbasa Chicken Kabobs always gets rave reviews whenever I serve it. There's just something about the almond rice pilaf that makes this a mouthwatering dish. It will quickly become your favorite go to summer supper recipe.

Kielbasa Chicken Kabobs

3/4 cup unsweetened pineapple juice

1/4 cup apple cider vinegar

1/4 cup canola oil

2 tablespoons sugar

2 tablespoons soy sauce

1/2 teaspoon garlic powder

1/4 teaspoon lemon pepper seasoning

2 pounds chicken breast cut in bite size pieces

1 pound Kielbasa sausage

fresh pineapple chunks

green pepper quartered

grape tomatoes

red onion quartered

In a small bowl, combine the first seven ingredients. Remove 1/2 cup for basting. Divide remaining marinade between two resealable plastic bags. Add chicken to one bag. Add sausage and vegetables to the other bag. Refrigerate at least two hours. On a wooden or metal skewer alternately thread meat and vegetables. Grill over med heat until chicken is done, basting frequently. Serve over almond rice.

  Almond Rice Pilaf

Brown 3/4 cup chopped red onion and 1/2 cup slivered almonds in 1 tablespoon of butter. Add 2 cups of chicken broth; bring to a boil. Stir in 2 cups of instant rice. Cover. Remove from heat and let stand for 5 minutes.
 

Posted on 2014 Jul 15