Sweet Chili Pineapple Chicken Skewers

These are delicious!!!  I love a meal I can prep and then cook time is under 20 minutes!!!  So happy it's back to yummy summer meals!!!

Makes 4 servings

Ingredients

Skewers

• 1 ½ pounds chicken thighs, boneless, skinless trimmed of excess fat and cut into bite-size pieces
• 1 20- ounce pineapple chunks, canned, in 100% pineapple juice drained, juice reserved
• ¼ cup soy sauce low-sodium
• ½ cup sweet chili sauce
• 2 tablespoons garlic, minced
• 1 ½ limes divided
• ½ teaspoon ground ginger
• 1 bunch green onions chopped

Peanut Sauce

• 1 teaspoon extra-virgin olive oil
• 1 clove garlic minced
• 1 teaspoon ginger, freshly minced or ginger powder
• ¼ cup soy sauce low-sodium
• ¼ cup brown sugar
• ¼ cup peanut butter creamy
• ¼ teaspoon red Thai curry paste
• ½ cup coconut milk light is fine

Instructions

Marinate

• Place the chicken pieces in a large zip-top bag and set aside. Juice one of the limes and reserve the other lime for later.
• In a small mixing bowl, whisk together the reserved pineapple juice, soy sauce, sweet chili sauce, garlic, reserved lime juice, and ginger. Reserve ¼ cup of the marinade. Pour the remaining marinade over the chicken pieces, seal, and refrigerate for at least 4 hours or up to 24 hours.

Grill

• When ready to cook, preheat grill over medium-high heat. Alternately thread the chicken pieces and pineapple onto skewers. Turn grill to medium, lightly oil the grates, and cook for 4 minutes. Turn the skewers and cook for another 4 minutes.
• While the chicken is cooking, prepare the peanut sauce. Heat the oil in a small saucepan over medium heat. When hot, add the minced garlic and cook for about 1 minute or until fragrant. Combine the remaining peanut sauce ingredients in the pan and heat, stirring frequently, until the mixture is smooth. Remove from heat.
• Using a digital thermometer, cook chicken until it is a minimum temperature of 165°. However, you’ll want to aim for between 170-175° for improved flavor and texture.
• When the skewers are done, transfer to a serving platter and drizzle with reserved ¼ cup of marinade. Juice the remaining half lime over the skewers. If desired, drizzle the peanut sauce over the skewers; otherwise, you can serve it as a dipping sauce. Garnish with chopped green onions and serve immediately.

Notes

• If you'd like to serve these as appetizers, try preparing them on toothpicks or 6" skewers.

Strawberries & Cream Overnight Oats

Love a quick and healthy bfast for all of us!!  This was so refreshing and yummy!!  We eat cold but you could warm it up too!!!  Enjoy!!

Ingredients:

1 cup frozen strawberries

1 1/4 cup oat milk

3/4 cup rolled oats

1 tablespoon chia seeds

1/4 cup vanilla yogurt

1/4 cup fresh strawberries

Blend the frozen strawberries and oat milk for 10 seconds until smooth.

Combine all ingredients in a mason jar and mix well.

Wait about 3 minutes then mix again to avoid the chia seeds clumping.

Cover and store in the fridge for at least hour or until it thickens.  (I do overnight)

Top with fresh strawberries.

Tuna salad

Took a bite into Matthew McConaughey's legendary tuna salad, and wow—this flavor-packed twist is a game-changer!! So easy to make too!!  WIN WIN!!!

Ingredients:

2 cans tuna, drained

1 green apple, diced

¾ cup frozen corn, thawed

1/3 cup dill pickles, diced

¼ cup red onion, diced

¼ frozen peas, thawed

¼ cup pickled jalapenos, diced

½ cup mayo

1T lemon juice

1T apple cider vinegar

 

Mix everything together and enjoy!!

Mango Juice

Evan picked Zimbabwe for the country we "ate" tonight, so I got creative on the sweet portion!!!  Since grocery stores don't have plantains, I made up this mango juice instead!!  B was hoping it was a Pina Colada ;)  BUT we still all thought this was refreshing!!

Ingredients:

• 1 cup mango chunks (fresh or frozen)

• ½ cup orange juice

• ½ cup water

• Ice

• Optional: mint or lime wedge for garnish

Instructions:

1. Blend mango, orange juice, water, and ice until smooth.

2. Serve chilled with a fun straw!

Sadza

Evan picked Zimbabwe as his country for tonight's meal so I got creative :)  This is a Zimbabwe staple!!  But it was EH hahaha SUPER bland!!!

Ingredients:

• 1½ cups white cornmeal (or grits/polenta as a substitute)

• 4 cups water

• Pinch of salt

Instructions:

1. Bring 3 cups of water to a boil with a pinch of salt.

2. In a small bowl, mix the cornmeal with the remaining 1 cup of cold water (prevents lumps).

3. Slowly whisk cornmeal mixture into boiling water.

4. Stir continuously until thickened (about 10–15 mins). Lower heat and cover to steam for another 5–10 minutes.

5. Stir again and serve warm — great for scooping up stew!

Chicken Stew (Zimbabwean Style)

Evan picked Zimbabwe for the country we "ate" tonight so I went hunting for a good meal!!  This was actually DELICIOUS!!!  I was nervous Evan wouldn't eat it but he gobbled it right up!!  Wouldn't eat it with sadza again but rice would be perfect!!!  It's not really what you think of a stew - but it does have a little sauce and would be great over rice!!!

Ingredients:

• 1.5 lbs boneless chicken thighs or drumsticks

• 1 onion, chopped

• 2 tomatoes, chopped (or 1 can diced tomatoes)

• 1–2 cloves garlic, minced

• 1 tsp paprika

• 1 tsp mild curry powder (optional)

• 1 tsp salt

• 2 tbsp oil

• 1 cup chicken broth or water

• 2 carrots, peeled and sliced

• Optional: a handful of peas for color

Instructions:

1. In a pot, heat oil and sauté onions until soft.

2. Add garlic and spices, cook for 1–2 minutes.

3. Add chicken and brown on all sides.

4. Stir in tomatoes and broth. Cover and simmer for 20–25 minutes.

5. Add carrots and peas; simmer another 10 minutes until everything is tender.

6. Serve with sadza or rice.

Israeli Salad (Cucumber + Tomato Salad)

 

Ingredients:

• 2 cups chopped cucumber

• 1½ cups chopped tomato

• 2 tbsp olive oil

• Juice of 1 lemon

• Salt + pepper

• Optional: chopped parsley

Instructions:

1. Chop everything into small, uniform pieces.

2. Toss with lemon juice, olive oil, and seasonings.

3. Serve fresh and cold.