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These Hawaiian Chicken Kabobs are a colorful and tasty meal for summertime and so very easy to make too!




These Hawaiian Chicken Kabobs are anything but boring and taste like a summer party in your mouth! With juicy pineapple, colorful bell peppers and savory onion, these chicken kabobs are fresh and delicious, perfect for outdoor entertaining and summertime parties.

For your recipe seeking pleasure, I’ve prepared a few reasons of why I think kabobs are the most fun (funnest?) of all summer grilling foods. If you want to skip this nonsense just go straight to the recipe at the bottom.

Preparation: Getting these Hawaiian Chicken Kabobs together is all kinds of awesome. You can make them in a pretty pattern or personalize it. It’s like making those macaroni necklaces but for adults and it tastes good and you don’t wear it.

Fruit + Meat: In the great tradition of American food, you don’t usually mix fruit and meat, but why not? It’s so awesome and delicious! Like the age old struggle of whether to put pineapple on pizza. I can’t think of any other situations where people would even think to argue about combining meat with fruit, so just do it, pineapple with anything is wonderful!

Pretty Colors: Most summery, outdoor foods are delicious, but not particularly pretty (I’m looking at you barbecue pulled pork). But these Hawaiian Chicken Kabobs are so colorful and pretty! No shame if you match your outfit to your kabob, or your kabob to your outfit. They’re eye-popping on a picnic table and 100% instagram worthy.
  
Now I’m no Buzzfeed, but that’s a pretty dang good list if I do say so myself.




As for the Hawaiian Chicken Kabobs recipe itself, it’s super simple. First, whip up the marinade ahead of time by combining the spices and various oils and juices. The chicken needs some time to marinate before cooking, so just make sure you’ve got that taken care of before you even think about getting hungry for dinner. Save half the marinade to baste while the kebobs are grilling.

Once you’re ready to fire up the grill, go ahead and thread the chicken, peppers, onion and pineapple on the skewers and brush a bit of olive oil on the veggies. Oil the grill grate and place the kabobs on medium heat, turning every 4-5 minutes. Don’t forget to baste! Grill until the chicken is done, which takes about 15-20 minutes. Pop those suckers off and enjoy!


PREPARATION

Create marinade in a small sauce pan over medium heat by whisking together soy sauce, pineapple juice, honey, sesame oil, garlic powder, ground ginger, salt and pepper. Bring to a simmer. Separately, whisk together cold water and corn starch until combined. Slowly stream cornstarch mixture into marinade. Whisk all together. Return to a simmer; allow to simmer, whisking occasionally, for 3-4 minutes until marinade thickens. Remove from heat. Set aside.

Place diced chicken in a large plastic zip-top bag or bowl. Add half of marinade; toss to coat chicken. Seal/cover chicken; refrigerate at least 1 hour up to 4 hours.

If using wooden skewers, soak in water for at least 30 minutes.
Preheat grill to medium heat.

Alternately thread chicken, peppers, onion and pineapple onto skewers. Brush olive oil on vegetables.
Oil grill grate. Place kabobs on grill over medium heat. Grill, turning every 4-5 minutes and basting with remaining marinade until chicken is done; about 15-20 minutes.

Marinade can be made ahead, then kept covered and refrigerated for up to 3 days.

To broil kabobs in oven, preheat broiler. Line baking sheet with baking parchment. Arrange kabobs in individual layer on baking sheet. Place under broiler; broil, every 5 minutes turn and baste with remaining marinade until chicken is done. About 15-20 minutes.




INGREDIENTS

1/4 cup soy sauce (or tamari)
1/4 cup canned pineapple juice
3 tablespoons honey (or brown sugar)
2 tablespoons sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup cold water whisked
1 tablespoon corn starch
4 boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch pieces
3-4 bell peppers, cut into 1 1/2-inch pieces (colors of your choice)
1 large red onion, cut into 1 1/2-inch pieces
2 cups pineapple chunks
1-2 tablespoons olive oil (or more sesame oil)
oil or grill cooking spray for grill grates



NUTRITION INFORMATION

Serving Size: 1 (344 g)     Servings Per Recipe: 6

Calories 366.7    Calories from Fat 181 49%    Total Fat 20.1 g 30%    Saturated Fat 4.3 g 21%    Cholesterol 72.6 mg 24%    Sodium 1419.3 mg 59%    Total Carbohydrate 19.4 g 6%    Dietary Fiber 2.9 g 11%    Sugars 13.2 g 53%    Protein 28.6 g 57%


HEALTH BENEFITS 

Control of Blood Pressure

Chicken consumption has been found to be useful in controlling blood pressure as well. This was observed in people with hypertension and in many African Americans, though the diet was also comprised of nuts, low-fat dietary products, vegetables, and fruits.

Reduced Cancer Risk

Studies have found that in non-vegetarians, a higher consumption of red meat, pork/ham increased the risk of colorectal cancer, while in chicken and fish eaters, the risk of developing this cancer in later life was reduced, although the evidence is not conclusive.

Reduced Cholesterol

The amount of saturated fat and cholesterol found in red meat such as beef, pork, and lamb are much higher than the levels found in chicken, fish, and vegetables. Therefore, the American Heart Association has advised consuming chicken or fish instead of red meat for a lowered risk of cholesterol and subsequent heart disease development. The AHA also says that consuming chicken or fish must be limited to normal levels, as excessive consumption can also lead to the development of heart disease.

Treatment of Common Cold

Intake of warm chicken soup also provides relief from common cold, including symptoms like a congested nose and a sore throat.



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Balsamic Grilled Vegetables with just a hint of sweetness, grilled in a grill pan with deliciously charred spots. The perfect, easy side dish to your favorite grilled dinners.







We all look for easy side dishes to make with out meals. Bonus points if they aren’t steamed right? Some of the most vegetables we’ve eaten since starting back on our Weight Watchers journey has been vegetables with balsamic vinegar. The hint of sweetness and richness in the balsamic vinegar is the perfect zero point (in this quantity!) addition to these vegetables.


GOOD VEGETABLES FOR GRILLING

Zucchini, squash and eggplant
bell peppers
tomatoes
mushrooms
asparagus
onions, green onions
corn








BEST TOOLS FOR GRILLING VEGETABLES

Grill Pan – I use this for fish too!
Grill basket
Skewers

Now that you have the vegetables picked out and the tools to cook it, we can discuss flavors.


BEST WAYS TO SEASON VEGETABLES ON WEIGHT WATCHERS

Add spices to your heart’s content: Any spices and herbs you’re using in your main dish are perfect to complement your vegetables

Top with fresh herbs once cooked: Fresh herbs liven up any food, especially vegetables.
Add vinegar: Balsamic, apple cider and rice wine vinegar are all slightly sweeter vinegars that you can add to your foods to add flavor with little to no points.

Citrus: We live by citrus fruits on Weight Watchers, most notably lemon, Meyer lemon, lime and orange. You can even grill some orange or lemon halves beside these vegetables to add more flavor.
Salt: I know people are sensitive to salt, but the most important thing to do to your food is season it. Without salt all the other flavors of the food are also muted. Salt enhances flavor when used in the right amounts, it does not make it salty.



INSTRUCTIONS


Toss the vegetables in the balsamic vinegar, salt and pepper.
Add to a grill pan or skewers.
Cook on indirect medium heat for 10-12 minutes or until softened and a bit charred.
Cover with saran wrap and allow to rest for 5-10 minutes before serving.







INGREDIENTS


2 red bell pepper, cut into 1″ pieces
2 yellow squash, sliced 1″ thick into half moons
2 green zucchini, sliced 1″ thick into half moons
1 red onion, cut into 1″ chunks
2 tablespoons balsamic vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon coarse ground black pepper




NUTRITION INFORMATION

Yield: 8 servings,    Serving Size: 1/8th recipe

Amount Per Serving:    Calories: 42    CaloriesTotal Fat: 0.3g    Saturated Fat: 0.1g    Sodium: 165mg    Carbohydrates: 1g    Fiber: 1g    Sugar: 4.9g   Protein: 2.4g





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One of my favorite snacks or appetizers or quick lunch is a quesadilla. There’s nothing better than a flour tortilla loaded with lots of cheese, am I right? These Grilled BBQ Chicken Quesadillas have all the flavors we love in BBQ chicken pizza but without all of the hassle of making it from scratch. It’s really easy to put together, too!








You can grill your own chicken breasts with a bit of salt and pepper, on a stove top or outdoor grill. Or you can use store bought rotisserie chicken instead. 

Grill the quesadillas on a lightly greased stovetop (or outdoor) grill. Cook for about 2 to 4 minutes per side, or until grill marks form and the cheese has melted. 

Cut and serve with BBQ sauce on the side for dipping. You’re going to love these grilled bbq chicken quesadillas! Enjoy! 







INSTRUCTIONS

Preheat a stovetop or outdoor grill over medium heat.
Warm the flour tortillas, to make them easier to work with, on the stove in a hot skillet. Just a few seconds on each side.
Spread each tortilla with BBQ sauce and sprinkle evenly with shredded cheese. On one side of the tortilla sprinkle with sliced chicken, red onion, scallions, and cilantro. Fold over each quesadilla to form a half moon shape.
Grill the quesadillas (2 at a time) on the preheated grill. You can grease them lightly with cooking spray to make it easier. Grill for about 2 to 4 minutes per side, or until grill marks form and the cheese has melted through. Slice and serve hot with a side of BBQ sauce for dipping. Enjoy








INGREDIENTS


2 grilled chicken breasts, sliced
4 large flour tortillas
1 cup BBQ sauce
3 cups shredded cheddar and monterey jack cheese
1 small red onion, chopped
1/4 cup scallions, sliced
1/4 cup cilantro, chopped




NUTRITION INFORMATION

Serving Size: 1 (169 g)     Servings Per Recipe: 10


Calories 356.6     Calories from Fat 145 41%     Total Fat 16.1 g 24%    Saturated Fat 7.1 g 35%    Cholesterol 52.9 mg 17%     Sodium 798 mg 33%    Total Carbohydrate 31.9 g 10%    Dietary Fiber 2.5 g 9%     Sugars 2.6 g 10%    Protein 20.5 g 40%




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GINGERED HONEY SALMON 


Ginger, honey, garlic powder and green onion blend nicely put together in an easy marinade that gives sweet and nice flavor to salmon. We also like to use this versatile mixture when prearranging grilled chicken, but we've found it tastes even better when you marinate Salmon in the fridge overnight. Once you prepare this dish there is no going back. As presented on a picture one you can add sesame grain 


>>>>> See Recipe <<<<<





GRILLED LEMON GARLIC BASIL TILAPIA


We aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy.


>>>>> See Recipe <<<<<






FIRECRACKER GRILLED SALMON 

Let this sensational salmon perk up any dinner. With a super-flavorful glaze that kicks you right in the taste buds, this dish is anything but boring!

>>>>> See Recipe <<<<<







GRILLED TILAPIA WITH PINEAPPLE SALSA

Years ago I found a grilled tilapia recipe in a seafood cookbook. The pineapple salsa with cilantro has a touch of spice and goes so well with the flaky, tender fish.


>>>>> See Recipe <<<<<








GRILLED SALAMON WITH CREAMY PESTO SAUCE

I have a huge herb garden and love using herbs in almost everything I cook. Living in the Pacific Northwest, we eat a lot of wild-caught salmon, so I use fresh herbs in this moist and delicious grilled recipe. On cooler days, bake it instead. —Michelle Glassmeyer Wunsch, Bothell, Washington

>>>>> See Recipe <<<<<




SUMMER GARDEN FISH TACOS 


I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots.


>>>>> See Recipe <<<<<







SPICE-RUBBED SALMON


We eat this salmon a lot, along with couscous and fresh veggies. Even my two-year-old devours it


>>>>> See Recipe <<<<<






SPICED HONEY GARLIC SALMON


This delicious, moist fish is very quick and easy to prepare. It gets a little sweetness from brown sugar but overall the seasonings are mild and give this dish broad appeal. It's a great way to enjoy healthy salmon.


>>>>> See Recipe <<<<<







GINGER HALIBUT WITH BRUSSELS SPROUTS


 moved to the United States from Russia and love cooking Russian food for family and friends. Halibut with soy sauce, ginger and pepper is a favorite.


>>>>> See Recipe <<<<<








GRILLED SALMON WITH GREEN BEANS


Cleanup’s a snap with this convenient dish prepared and cooked in a foil wrapper. That’s a welcome time-saver during a hectic week


>>>>> See Recipe <<<<<












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This simple grilled salmon in foil recipe is packed with lemony garlic butter flavor! Adding green beans to the packet means you have have protein and a side dish on the table in under 30 minutes…





This is a sponsored conversation on behalf of Alaska Seafood as part of an Influencer Activation for Influence Central; all opinions and text are my own. Thank you for supporting the brands that support this site!

It’s undeniable that fish is an essential part of a healthy diet. Packed with heart-healthy fats and omega-3s that support sharper brain function, the American Heart Association recommends eating two servings of fish per week — a recommendation that I don’t come even close to meeting.

You see, fresh fish is one of those things we never ate growing up. Consequently, I very rarely prepare it for my own family. I mean, I know my way around a kitchen, but fish is just out of my comfort zone… But I’m making a concerted effort to change this. Maybe you feel the same way? If so, read on for a grilled salmon recipe that’s perfect even for newbies.





Salmon is a great fish to start with… You can always find Alaska salmon fresh or frozen at the grocery store, but it’s especially fresh right now while wild-caught Alaska salmon is in season. Wild-caught salmon is higher in omega-3s, lower in fat, and contains less toxins than farmed fish. All good reasons why I #AskForAlaska at the grocery store and when dining out! Plus preparing it is actually super easy, so just dive in. (ha-ha!!!)





Removing the pin bones from salmon

So there was one thing that threw me for a bit of a loop — removing the pin bones. Pin bones are tiny bones that you’ll find in almost all wild-caught Alaska salmon. Why? Because the salmon is caught, processed and flash frozen to lock in quality and freshness ASAP after being caught. Removing the pin bones can be a bit tedious, so this allows the fish to be processed much more quickly, meaning your salmon is super duper fresh.

Honestly, I wouldn’t even bother with removing them, unless you have very young children. The bones are very easy to spot and eat around, but if you do want to remove them, you’ll just need a pair of tweezers or pliers to gently slide them out of your uncooked salmon fillet.





Grilled salmon in foil

I love, LOVE this simple grilled salmon in foil recipe because it provides dinner and a side in under 30 minutes! Add some fresh cut seasonal fruit or a simple side salad, and it’s one of the easiest dinners EVER to prepare. I feel kind of foolish for feeling so apprehensive about preparing salmon at home for all these years.





It starts with tossing a pound of fresh green beans with a little extra virgin olive oil. Season them with a little salt and pepper, and then divide them among four large squares of aluminum foil. Top each pile of green beans with a 6-oz. Alaska salmon fillet.





Next we’ll whisk together a mixture of melted butter, lemon zest, fresh lemon juice, minced garlic, salt, and freshly ground black pepper. Pour this mixture over top of each piece of salmon. Then pull the edges of the foil together and fold and scrunch to seal each into a packet. Grill and serve — easy as can be!





PREPARATION

Cut four pieces of aluminum foil into 14-inch lengths.

Toss green beans with 2 teaspoons olive oil and season with salt and pepper to taste. Divide into four portions and layer in center of each piece of foil. Place a salmon fillet on top of each pile of green beans.

In a small bowl, add melted butter, lemon juice, lemon zest, garlic, salt, and pepper. Whisk everything together, and pour over each piece of salmon. Pull the foil edges together and scrunch them up to seal each packet.

To grill these packets: Preheat the grill to medium-low heat and place the packets directly on the grill. Close the grill cover and cook for 13-16 minutes (or until the salmon is cooked through and flakes easily), making sure to rotate the packets 1/2 turn about 7 minutes into the cooking time.

To bake these packets: Place side by side on a baking sheet and bake in an oven preheated to 400 degrees until salmon has cooked through and flakes easily, about 20 – 25 minutes.

Carefully unwrap each packet before serving. Season with additional salt and pepper to taste. Sprinkle with chopped fresh dill, if desired, and garnish with extra lemon.


INGREDIENTS

1-lb. fresh green beans, ends trimmed
2 teaspoons extra virgin olive oil
salt and freshly ground black pepper
4 (6-oz.) Alaska salmon filets
3 tablespoons butter, melted*
2 tablespoons fresh lemon juice
zest of 1 lemon
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
chopped fresh dill to taste, optional



NUTRITION INFORMATION

Serving Size: 1 (238 g)     Servings Per Recipe: 4

Calories 306.8    Calories from Fat 68 22%    Total Fat 7.6 g 11%    Saturated Fat 1.4 g 6%     Cholesterol 78.4 mg 26%    Sodium 837.7 mg 34%     Total Carbohydrate 22.6 g 7%    Dietary Fiber 0.5 g 1%    Sugars 19.6 g 78%    Protein 36.5 g 73%



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An easy recipe to cut down for just one or two. I only made one change to the recipe steps: I added the parboiled Brussels sprouts to the roasting pan that I used to broil the fish (I don't own a grill, so I used the oven). Toasting the brussies made them that much better. I made enough of the heated oil to drizzle over both the fish and the brussies. This volunteer field editor gives Margarita's recipe five stars!!"





PREPARATION


1. Brush lemon juice over halibut fillets. Sprinkle with minced ginger, 1/4 teaspoon salt and pepper.

2. Place fish on an oiled grill rack, skin side down. Grill, covered, over medium heat (or broil 6 in. from heat) until fish just begins to flake easily with a fork, 6-8 minutes.

3. In a large skillet, bring water to a boil over medium-high heat. Add Brussels sprouts, pepper flakes and if desired, remaining salt. Cook, covered, until tender, 5-7 minutes. Meanwhile, in a small skillet, heat oil over medium heat. Add garlic, cook until golden brown. Drain on paper towels.

4. Drizzle sesame oil and soy sauce over halibut. Serve with Brussels sprouts, sprinkle with fried garlic. If desired, serve with lemon slices.







INGREDIENTS

4 teaspoons lemon juice
4 halibut fillets (4 to 6 ounces each)
1 teaspoon minced fresh gingerroot
1/4 to 3/4 teaspoon salt, divided
1/4 teaspoon pepper
1/2 cup water
10 ounces (about 2-1/2 cups) fresh Brussels sprouts, halved
Crushed red pepper flakes
1 tablespoon canola oil
5 garlic cloves, sliced lengthwise
2 tablespoons sesame oil
2 tablespoons soy sauce
Lemon slices




NUTRITION INFORMATION

Serving Size: 1 (188 g)     Servings Per Recipe: 4

Calories 229.1     Calories from Fat 38 17%     Total Fat 4.2 g 6%    Saturated Fat 0.6 g 3%     Cholesterol 58.2 mg 19%    Sodium 101.4 mg 4%    Total Carbohydrate 4.6 g 1%    Dietary Fiber 0.6 g 2%     Sugars 1.3 g 5%     Protein 38.5 g 76%



Health Benefits of Halibut fish

Halibut fish has high content of Omega 3 fatty acids which has protective effect on cardiovascular system to prevent heat ailments, maintain balance between HDL and LDL cholesterol, prevent atherosclerosis, high blood pressure, arteries clotting, lower triglycerides, inflammation and stroke. The presence of magnesium relaxes veins and arteries by promoting the flow of blood and transport oxygen throughout the body. Mostly often, it is baked, broiled and grilled.

Maintain cells

Vitamin B12 helps to maintain the cells in human body. It plays a vital role for the functions such as repair, formation and maintains red blood cells. It also helps to maintain the nervous health.

Reduce fatigue

It provides relief from fatigue as well as weakness. Vitamin B12 enhance stamina in body.

Supports digestion

Vitamin B3 supports the functions of digestive system, stimulates appetite, glowing skin and nerve function.


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