Yes, it’s Monday and yes, it’s usually a baby food day. I’m sorry to disrupt the schedule but don’t send me those “I’m coming after you” e-mails just yet! This week’s baby food recipe will show itself in all it’s glory Thursday and you will understand why.

Yesterday, we hosted our annual summer backyard party for my husband’s store and this year we had a hawaiian luau theme. Complete with tiki torches, tropical cocktails, rockin’ hawaiian shirts, Don Ho, Kalua pig, and this recipe I’m about to share with you, it was as usual a blast! And if you’re wandering, my coconuts and grass skirt did manage to stay on this year but my husbands…not so much.

Chicken and Pineapple Kebabs are a great summer grill meal that everyone including the kiddos will love! Come back Thursday to see what I do with the leftovers!

Chicken and Pineapple Kebabs serves 4

for the marinade:

• 2 Tbs low sodium soy sauce
• 2 Tbs brown sugar
• 2 Tbs pineapple juice
• 1 Tbs of red wine vinegar
• 1 Tbs sesame oil
• 1 Tbs olive oil
• 1/2 tsp fresh grated ginger
• 1 garlic clove, chopped

for the  kebab:

• 4 chicken breasts, boned and cubed
• 1 pineapple
• 1 red bell pepper
• 10 to 12 skewers
• cooking oil spray

In a large bowl, mix the marinade ingredients and stir. Next, add the chicken. Cover with plastic wrap and place in the refrigerator. Let sit for at least 2 hours.

While the chicken is taking a rest, cut the pineapple and red bell pepper into cubes.

About 15 minutes before you remove the chicken out of the fridge, place your skewers in a large pan with water. Allow to soak for at least 10 to 15 minutes. Remove the skewers and dry off with a towel. Next, lightly spray the skewers with a cooking oil spray to prevent the meat from sticking.

Now it’s time for the fun part, other than eating them of course. In whatever which way you like, place the chicken, pineapple and bell pepper onto the skewers. I usually go chicken, then pineapple, then bell pepper but it’s your skewer you do what you like.

Because there is sugar in the marinade you don’t want to put these on a fiery hot grill. You’ll just end up with a black piece of charred chicken with a cold pink center. yuk. Place on a medium-low heat grill for 10 to 15 minutes until the meat is no longer pink.

Simple and fantastic for a family night of fun. While your outside grilling throw on some Don Ho, it makes everything taste better.

Coming up this week at In Sock Monkey Slippers: Tuesday – another Confessions of the Mamahood, Wednesday – our first Review Panel review, Thursday – a baby food day, Friday – the first installment of Musings of a Mid-Life Mom {by Ashley Bass}