INGREDIENTS
1 cup lemon juice
2 (8 ounce) cans pineapple chunks, juice reserved
2 teaspoons ground cinnamon
3 skinless, boneless chicken breast halves, cubed
1 cup spectrum shortening or other butter substitute melted
2 tablespoons brown sugar
1 teaspoon ground nutmeg
24 large strawberries
salt and pepper to taste
DIRECTIONS
Mix together in a shallow bowl the lemon juice, juice from pineapple can, salt, pepper and 1/2 of the cinnamon. Place chicken in mixture to marinate in the refrigerator approximately a hour. Heat grill to a medium temperature. In another small bowl combine the melted spectrum shortening or other butter substitute , 1 teaspoon cinnamon, brown sugar and nutmeg. Lightly oil grates. Using metal or soaked wooden skewers arrange chicken, pineapple chunks and strawberries on each stick. Brush kabobs with butter substitute mixture and grill, turning on all sides, strawberries are sizzling and chicken is cooked. Approximately 8 to 10 minutes.
2 comments:
This recipe looks great! Very yummy sounding for the summer months. I enjoy your blog, as I have a son who is allergic to dairy and soy, and I am allergic to gluten and most dairy. It can be challenging but there is alot of great alternatives out there as well, like this recipe you posted. I love that you added strawberries - I never thought to do that on a kabob.
thanks again,
sarah
Have you ever tried hemp milk?
I just discovered it at my Whole Foods..I love Living Harvest brand the best. This milk is great because it is made from hemp seed so it is gluten/wheat/soy/dairy/nut/egg free and contains so many naturally occurring vitamins it's ridiculous!
The Living Harvest website also has some amazing recipes, I can't wait to try this one using rice paste :)
Wild Mushroom Mac'N Cheeze
# 2 Tbsp. Rice Butter*
# 2 Tbsp. Extra Virgin Olive Oil
# 1/2 cup fine minced onion
# 2 cloves of garlic sliced thin
# 2 Tbsp. flour (can substitute gluten free flour)
# 3 oz almond cheese*
# 1 1/2 cups Living Harvest Hempmilk
# 1 cup sautéed mushrooms (morel, chanterelle or button)
# 1 package pasta (approx. 1 lb-enough for 4 people)
# 1 tsp. salt
# 1/2 tsp. black pepper
Sauté mushrooms with olive oil and a pinch of salt. Set aside.
Cook pasta in salted water and strain. Pour pasta into a large bowl.
Separately, melt butter and oil in a pan, and sauté garlic and onion until translucent.
Add flour to the mixture, and cook until golden. Whisk in Living Harvest Hempmilk until lumps are gone. Simmer over low heat for 10 minutes or until it thickens. Add salt and pepper. Remove from heat and add grated cheese and reserved mushrooms.
Fold cheese sauce into pasta and serve. *Can substitute for real butter and dairy based cheese.
Serves 4.
Courtesy of:
Naomi Pomeroy
Chef/Restauranteur
Portland, OR
Also for kids, I love feeding my cousins gluten free foods and seeing how they like it..so far they are in love with my "allergy free" butter sandwiches.
I toast Food For Life's Rice-Almond meal bread (Frozen section at Whole Foods) and I top that with crunchy sunflower seed butter called Sunbutter and then I top that with some cinnamon and a fruit jelly. They sell the Sunbutter at Trader Joe's, Whole Foods, and most grocery stores but it's pretty expensive, about 5 bucks a jar, but I recently found it at Target for 2.99!
Hope you enjoyed this info!
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