Pineapple Chicken Skewers
Pineapple Chicken (photo credit: HENNY SHOR)
Yields 10 to 12 Skewers.
Ingredients:
1 kg. boneless, skinless chicken breast, cut into 4-cm. (1½-inch) cubes
3 cups fresh pineapple chunks
2 or 3 bell peppers, cut into chunks (mix colors)
1 large red onion, cut into chunks
2 Tbsp. olive oil
Salt & pepper
Marinade & Glaze:
1/3 cup soy sauce (or tamari)
1/3 cup fresh orange juice
¼ cup honey
1 Tbsp. olive oil
2 tsp. minced garlic
½ tsp. ground ginger
Salt & pepper to taste
Directions:
In a bowl, mix all the marinade ingredients and pour half of the marinade over the chicken in a zip-top bag or bowl, setting the rest aside for later. Marinate the chicken in the fridge for 1 to 3 hours or overnight. If using wooden skewers, soak them in water for 10 minutes before threading on the chicken and vegetables.
Toss pineapple, peppers, and onion with olive oil, salt, and pepper. Thread the chicken, pineapple, and veggies onto skewers. Discard any used chicken marinade.
For grilling: Grill skewers over medium heat 5 to 6 minutes per side, brushing with glaze as they cook, until chicken is fully cooked (165°F / 74°C).
For broiling: Place skewers on a foil-lined baking sheet, brush with reserved marinade, and broil about 15 cm. (6 inches) from the heat for 12 minutes. Brush again, then broil another 8 to 10 minutes or until the chicken is cooked through.
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| Enjoy! |
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