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Thai Chicken Kabobs with Peanut Sauce
Ingredients
- 1/4 cup Fresh Lime Juice
- 2 tbsp Weis Quality Squeezable Honey
- 2 tbsp Weis Quality Soy Sauce
- 1/4 cup Hot Water
- 1/4 tsp Crushed Red Pepper Flakes
- 1 (8 oz.) can Weis Quality From the Field Pineapple Chunks, drained
- 2 cups Weis Quality Instant Brown or White Rice, cooked according to package instructions
- 1 lb Tyson Fresh Boneless, Skinless Chicken Breasts, cut into 1 1/2 inch cubes
- 1/2 cup Skippy Peanut Butter
Instructions
- Combine fresh lime juice, soy sauce and honey in a small bowl; mix well and reserve 1/4 cup.
- Place cubed chicken in a resealable plastic bag and add remaining soy sauce mixture.
- Refrigerate chicken for 30 minutes.
- In the meantime, slowly add hot water to peanut butter in a small bowl and mix until smooth.
- Add reserved 1/4 cup soy sauce mixture and crushed red pepper flakes; mix well.
- Preheat broiler.
- Remove chicken from marinade; discard leftover marinade.
- Place chicken cubes and pineapple chunks onto skewers.
- Broil 4 inches from the heat turning once during cooking.
- Cook chicken for 7-10 minutes or until it has reached an internal temperature of 170°F.
- Serve kabobs on a bed of hot rice with peanut sauce on the side.
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Serving Suggestion: Garnish with chopped peanuts and green onions and serve with your favorite green vegetable.
