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Firey Chicken Kabobs Spicy Grilled Corn on the Cob Spicy Glazed Grilled Pineapple
JoysLife.com
Dessert, Main Dish, Side Dish
Delicious chicken kabobs made with El Yucateco Red Chili Habanero hot sauce.
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Ingredients
Sauce
1/2
cup
salad oil
1
cup
ketchup
4
chicken bouillon cubes
soft are the best for this
1
medium onion
minced
2
fresh cloves garlic
pressed
1/4
cup
apple cider vinegar
1/8
cup
lemon juice
approximately the juice of 3 lemons
1/4
cup
El Yucateco Red Chili Habanero sauce
2
Tbsp
brown sugar
Chicken & Veggie Skewers
5-6
boneless skinless chicken breasts
2-3
bell peppers
red, yellow, green
2
large onions
1
pint
cherry or grape tomatoes
1
pint
baby portobello mushrooms
12
small cobs of corn
we used frozen cobs
Sauce
3/4
cup
olive oil
2
Tbsp
fresh chopped cilantro
or parsley
1
Tbsp
salt
2
oz
El Yucateco Green Chile Habanero sauce
2 20
oz
cans of sliced pineapple in 100% juice
save juice from one can
1/2
cup
butter
1 stick
Juice from 1 can of pineapple
1
cup
brown sugar
1/4
cup
El Yucateco XXX Kutbilik Chili Habanero Hot Sauce
Instructions
Sauce
Add oil to sauce pan with onion and garlic.
Heat until onion begins to turn translucent (don't overcook).
Add vinegar, lemon juice and bouillon cubes.
Stir until bouillon is dissolved.
Add ketchup and El Yucateco Red Chili Habanero sauce.
Het to almost a boil, stirring often.
Remove from heat and add brown sugar.
Cover and set aside.
Chicken & Veggie Skewers
Cut onion and bell peppers into squares.
Cut chicken into bite sized pieces.
Soak bamboo skewers for 20 minutes (or use metal skewers).
Skewer all ingredients alternating to mix color and flavors.
Brush sauce onto each kabob and place onto a platter.
Cook on grill brushing sauce while cooking ntil chicken is completely cooked.
Serve and enjoy!
Combine all ingredients.
Let sit for 30 minutes for flavors to blend.
Stir and brush corn with sauce before placing on grill.
Continue to brush corn while grilling.
Serve immediately.
Open pineapple slices and save juice from one can to the side.
Melt butter in a sauce pan.
Stir in pineapple juice and brown sugar.
Stir until brown sugar is dissolved.
Add El Yucateco XXX Kutbilik Chili Habanero Hot Sauce and stir until blended.
Set grill to low heat.
Brush pineapple slices with sauce.
Cook.
Serve over vanilla ice cream.
Course
Dessert, Main Dish, Side Dish
Cuisine
Mexican