Tropical Macadamia Nut Chicken Kabobs

These chicken and vegetable kebobs are marinated in a sweet, savory sauce and served on a bed of jasmine rice.

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Ingredients:

• 1 1/2 lbs boneless chicken breasts, cut into 1" cubes
• 1 red bell pepper, cut into 1" pieces
• 1 green bell pepper, cut into 1" pieces
• 1 sweet maui onion, cut into 1" pieces
• 1 can pineapple chunks (drained, juice reserved and divided)
• 2 cups macadamia nuts, finely chopped
• 1 cup shredded coconut, toasted
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper
• 1/4 cup honey
• 2 Tbsp dijon mustard
• 1 Tbsp soy sauce
• 1 tsp minced garlic
• Bamboo Skewers, soaked in water 30 min.
• 1 jar sweet and sour sauce
• 2 cups cooked jasmine rice
• 4 fresh orchid flowers

Method

Preheat oven to 400 degrees. Combine macadamia nuts, coconut, ginger and cayenne pepper in a large zip top bag. Shake bag to mix contents thoroughly and set aside. In a medium bowl, wisk together pineapple juice, honey, mustard, soy sauce and garlic. Add chicken and stir to coat well. Place chicken in the bag of macadamia mixture. Shake to completely coat chicken. Thread chicken, pineapple, bell pepper, and onion alternately onto skewers. Place kebabs on a foil lined baking pan. Bake 15-20 minutes or until the chicken is no longer pink. Lay kebabs on a platter over hot rice, garnished with orchid flowers. Serve with sweet and sour sauce for dipping.

Notes: This is such an easy and fun recipe, I love the tropical flavors, and it looks so colorful and pretty-- even picky eaters will find it hard to stay away!

Number of servings: 4

Submitted By: tiffanyvancil
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