Air Fryer BBQ Chicken Empanadas
In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 6g||9%|
|Saturated Fat 1g||5%|
|Total Carbs 20g||7%|
|Dietary Fiber 1g||4%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/2 cup pineapple juice (alternate: water or chicken broth)
1/2 tsp. grated lemon peel, yellow part only
1 tbsp. fresh lemon juice
2 tbsp. brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
Dash ground red pepper
1 tbsp. vegetable oil
3 slices (3/4 inch thick) fresh pineapple, cut into 8 chunks each
1 large red bell pepper, seeded and cut into bite-size chunks (alternate: large green bell pepper)
8 (12 inch) wooden skewers
Preheat grill or broiler.
TIP: Soak wooden skewers thoroughly in water for at least 30 minutes before using to prevent burning while on the grill.
Mix pineapple juice, lemon peel, lemon juice, brown sugar, cinnamon, ground ginger and ground red pepper in a small bowl until blended; pour half of this marinade mixture into a small bowl; cover and reserve for serving kebabs. Add oil to remaining mixture for marinating.
Thread onto skewers alternating chicken with pineapple and bell pepper. Brush evenly with some of the remaining marinade mixture.
Grill or broil skewers for 2 to 5 minutes or until heated through, turning occasionally and basting with marinade.
Serve with reserved pineapple juice mixture.
Chicken and Pineapple KebabsAdd Your Comment