I have a batch of apricot jam cooling, peaches in the dehydrator, a belly full of food, a sink full of dirty dishes, and a cup of hot earl grey tea. So, let me tell you about what I ate for dinner.  It made my taste buds happy.

Pineapple Shish Kebabs and buttered rice

You will need:

6 skewers

1 chicken breast (cubed)

1 red/orange or yellow bell pepper

12 medium button mushrooms

1 small onion

1 zucchini

1 can pineapple chunks (fresh is better if you have it available)

1/3 cup honey

1/3 cup Soy Sauce

3 cups cooked rice

Butter

The night before you make these, you need to start marinading the chicken. The marinade is really basic. In a zip lock bag combine:

Chicken

1/3 cup soy sauce

1/3 cup honey

1/3 cup olive oil

Salt & Pepper

Pop that in the fridge (press all the extra air out of the bag) and leave it there to marinade until you are ready to make the kebabs.

When you are ready to make them, dice up the pepper, onion, and zucchini into 1 – 1 ½ inch chunks.

Bake at 375 for 20 minutes. Or grill up on the bbq until the chicken and veggies are tender.

Serve on top of a bed of rice.  Be sure to drizzle the extra juice from the pan onto your rice. 

I took one quick picture and then ate it all (and went back for seconds).

I like to use basmati rice and soak it in advance (although you rice experts out there will notice from the picture that today I used plain old white rice). For rice that goes well with these kebabs, I cook my rice in half beef stock, half water. I throw in thyme, garlic cloves, and a bit of paprika.   After it is done, I put in a few pats of butter and fluff it.  

And then I put in on my plate and add a little more butter.  Kerrygold may be my soulmate.  Sorry Abe.