2 boneless, skinless chicken breasts, cubed
4 fully cooked Polish kielbasa, cut into 5 pieces each
½ pineapple, cubed
2 Tbsp vegetable oil
1 Tbsp peanut butter
1 tsp hot chili sauce
1 tsp tamarind concentrate
1 tsp sugar
¼ tsp salt
¼ tsp ground pepper
Soak 8 large bamboo skewers in water for 30 minutes. Wrap the blunt end with aluminum foil to prevent it from burning. Place cubed chicken meat in a bowl.
In another bowl, combine all marinade ingredients together with 1 tablespoon water. Pour over chicken and mix well. Cover and allow chicken to marinade in the refrigerator for 1 hour.
Thread 2 pieces each of marinated chicken, Polish kielbasa and cubed pineapple alternately onto each skewer.
Preheat a gas or charcoal grill. Oil the grill with vegetable oil. Place skewers on grill. Brush vegetable oil on each skewer and grill, turning occasionally until the chicken and sausage are cooked through, about 15 to 20 minutes. Arrange on a platter and serve. Makes 4 servings.
Recipe courtesy of rotinrice.com.