1 1/2 c. pineapple-orange juice
1 c. orange marmalade
2/3 c. teriyaki sauce
1/4 t. ground cloves
1/2 t. ground ginger
1 1/2 lb. boneless chicken breasts
1 green pepper
1 (16-oz.) can chunk pineapple
Salt and pepper to taste
4 t. cornstarch
In saucepan, combines ingredients for marinade. Heat until sugar dissolves. Let cool.
Cut partially frozen chicken breasts into thin strips. Place chicken, green pepper and pineapple on 4-5 inch skewers. Salt and pepper lightly. Place in marinade for 2 hours. Grill about 10 minutes or until chicken is done. In a small saucepan, dissolve 4 teaspoons of cornstarch into remaining marinade. Cook over medium heat until sauce boils and thickens. Spoon over cooked chicken kabobs and rice on serving plate. �
Follow us as we travel across the country to our various craft show venues. We will get up and personal with many of our talented artisans who will share with you their latest projects and works of art. We will be sharing with you fun and exciting things to do, tasty recipes, travel ideas and some of our favorite local show eateries.
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