You might be thinking…what is this? I would be…if I wasn’t the one writing this post. Just a little bit of honesty….BUT…if you thought what on earth are those Fruity Pebbles covering…then you might be a little shocked if I were to tell you it’s chicken…yeah that’s right…chicken.
Last weekend I invited my cousin Jess over for dinner; along with her oldest son Parker and hew newest addition Jace for some… (hold the phone)…Fruity Pebble Chicken. I thought this would be a fun dinner for the kiddos…colorful…and chicken fingers…need I say more.
So last night we adventured into the world of Fruity Pebbles Chicken Fingers.
Initially, I was very skeptical..the thought of Fruity Pebbles on chicken just honestly did not sound very appealing by any means. Just yuck..right? So, to keep it from being a completely disappointing meal if that was going to be the case…I also made just plain old regular Chicken Fingers. You know just in case…
I. Was. Surprised.
They Were Delicious.
They were like eating a a very mild Honey Chicken, a slight sweetness…but not gross…
So if you are looking for something fun to feed the kids or want to try something out of the ordinary…Fruity Pebbles Chicken Fingers.
Food for Thought..I want to meet the person that thought “put Fruity Pebbles on chicken.”
Do you want another excuse to fire up the grill this week? Look no further! Yesterday, for dinner my mom and I made Hawaiian Chicken Kabobs. They were delish!
I am really particular about how chicken is prepared…like extremely picky. I can thank Adrian for that one.
What you need:
1 Box KC Masterpiece BBQ Sauce & Dry Rub, Sweet Honey
1 3/4 C. Pineapple Juice
4 Large boneless skinless, Chicken Breasts
1 C. Mushrooms, halved
1 Red Bell Pepper
1 Orange Bell Pepper
1 Green Bell Pepper
1 C. Pineapple, diced
1 Purple Onion
- Combine 1 3/4 Pineapple Juice and 1 Pouch KC Masterpiece BBQ Sauce & Dry Rub. Set Aside.
- Either cut the chicken up into bite size cubes or leave the chicken breast whole. Marinate them in the ingredients above that you set aside. Let them marinate for at least 30 minutes. We did ours for about 6 hours.
- Wash & dry your veggies..and cut them up.
- Preheat your grill on high
- Assemble the chicken veggies on skewers any way you want to. Tip: The mushrooms and pineapples make good stoppers.
- Grill for about 12-16 minutes until cooked through. Tip: Brush the finished kabobs with the left over marinate.
** You can find the original recipe here on Yummly**
We marinated our chicken in the fridge 6 hours, if your chicken breasts are really thick you can poke holes in them. Like how you would to a baked potato before putting it in the oven.
We ended up using Shiitake Mushrooms, because the local little store didn’t have whole mushrooms..only the pre-cut ones.
Assembling the Kabobs!
Prior to grilling.
The rest of the marinade was brushed on the Chicken Kabobs.
Look at these beauties!
We paired ours with Oriental Rice, that my grandma Sue in Hawaii taught my mom.
What kind of Kabobs do you like?
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