Who doesn’t love Kebabs? I don’t know if it’s just fun to say the name or if the appeal is in tapping into our prehistoric, ancestry of putting food on a stick and cooking it over a fire. Who really does that anyway…unless they are making a kebab!
That’s just how I roll! Cooking should be fun, whimsical, creative, and tap into some historical or cultural significance. A kebab fits the bill. Add to this it’s fast, easy, requires few dishes to prepare, and the kids can help out!
Today’s fast and easy dinner features Caribbean flavors with its sweet pineapple and mango salsa. But instead of rice, I’ve subbed in a curried cauliflower rice to boost the nutrients.
This meal comes together in minutes, gets the kids in the kitchen too, and uses many of the ingredients you already have in your kitchen. That’s a WIN in my book! Let’s get cooking!
CHICKEN SAUSAGE KEBABS WITH PEPPER, PINEAPPLE, and MANGO SALSA, serves 4
Author: Kristen Tinker
INGREDIENTS: Please note, I recommend Aidell’s sausages, but I am not paid for endorsing them in any way.
- 1/2 fresh pineapple, cubed
- 16 mini red, orange, and yellow bell peppers OR 2 large red bell peppers, cut into cubes
- 1 package Aidell’s Chicken and Apple Sausages OR Aidell’s Spicy Mango and Jalapeno Meatballs
- 1 container Mango Salsa
- 3 tbsp coconut oil
- 3 tsp curry powder
- 4 cups Cauliflower Rice mix (I used one that included broccoli and carrots)
- 1/4 cup raisins, rehydrated in hot water
- 1/4 cup pine nuts OR sliced almonds
- 1 tbsp sesame seeds
- 1/4 cup fresh cilantro, diced
- salt to taste (approx 1/4 tsp)
- OPTIONAL: Toasted coconut shreds to top rice
- Warm grill or griddle over medium heat.
- Thread chicken sausage, pepper, and pineapple cubes onto skewers in an alternating pattern, dividing mixture between 8 kebab skewers.
- Grill kebabs until a few char marks show and veggies are soft but not wilted.
- Meanwhile, warm coconut oil in a large skillet over medium heat. Add curry powder and warm until fragrant, approximately 30-60 seconds. Do not allow it to burn!
- Add cauliflower rice mixture and saute until slightly softened.
- Add rehydrated raisins, nuts, and sesame seeds. Saute until mixture is soft and flavors are incorporated throughout.
- Before serving, add salt and cilantro to taste.
- Divide cauliflower rice amongst 4 plates and top with 2 skewers per plate. Serve mango salsa on the side and top rice with coconut shreds if desired.
Grilled broccoli complements this meal nicely and boosts the nutritional value! ENJOY!
Please post and tag me with your own creations @pacerkristen #pacerkristen! I cannot wait to see your awesome meals!