Teiyaki Beef Kabobs, Grilled Hawaiian Chicken and Tropical Salad

Teriyaki Beef Kabobs

3lbs beef, cubed

1 bottle thick teriyaki sauce

12-14 wood skewers 

Place beef in a bowl and pour teriyaki sauce over it. Let in marinate overnight. Soak wood skewers in water for 30 minutes before cooking. Thread meat onto skewers and grill until cooked through.

Grilled Hawaiian Chicken

6 boneless, skinless chicken breasts

2 C pineapple juice

2 Tbsp soy sauce

2 Tbsp brown sugar

Combine juice, soy sauce, and brown sugar in a bowl. Add the chicken and toss to coat with sauce. Refrigerate and let marinate overnight. Grill until cooked through.  

Tropical Salad

1 head romaine lettuce, torn

4-6 green onions, chopped

½ C bacon bits

1 small can pineapple tidbits, drain juice and reserve for dressing

½ C macadamia nuts, chopped

¼ C shredded coconut

Dressing:

¼ C pineapple juice

3 Tbsp red wine vinegar

¼ C olive oil

In a large salad bowl, combine the salad ingredients. Combine dressing ingredients and serve with the salad.

Grilled Italian Chicken, Garbanzo Bean Salad, and Tomato French Dressing

Grilled Italian Chicken

6 pieces boneless skinless chicken breast pieces
1 small bottle Italian salad dressing, divided

Marinate chicken in about half the salad dressing overnight. Grill or broil chicken until done, basting occasionally with dressing.


Garbanzo Bean Salad
1 (15 oz) can garbanzo beans, drained
1 (15 oz) can kidney beans, drained
1 (15 oz) can green beans, drained
½ C red wine vinegar
6 Tbsp. oil
1 Tbsp salt
2 Tbsp. sugar
Italian seasoning to taste
2 cloves garlic, minced

Combine everything and chill before serving.


Tomato French Dressing

1 (10 oz) can condensed tomato soup
½ C. oil
Salt and pepper to taste
¾ C vinegar
2 cloves garlic, minced
2 Tbsp. Worcestershire sauce

Combine all ingredients well.

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