Coconut Chicken Kebabs?

[Gourmet_Mom]

Thanks for pointing me in the direction of this recipe, Blane and Maryann. I'm excited about this one. But I've got a question.

I know that some proteins break down with over exposure to citrus. But I'm unsure of the acidity level of pineapple. Would I be making a mistake marinating the kabob components for several hours? Or should I keep everything seperate until 15 minutes before assembling and grilling?

No biggie as far as timing, I just want maximum flavor!

[Mare749]

I have no idea, Daphne. Jean would probably know.

[losblanos1]

Daphne, a long marinade gives the chicken a grainy/chalky texture, a 15 minute marinade is perfect. The key to me is in the basting, every time that I turn the skewers, I baste and I baste one last time when the skewers are plated. Does that make sense?

[Gourmet_Mom]

Thanks, Blane! That was what I was afraid of! I'll keep all seperate until close to grilling. I'm really looking forward to this one!