Hawaiian Chicken Kebabs

Ingredients

• 1/3 cup low-sodium soy săuce
• 1/4 cup cănned pineăpple juice
• 1/2 tsp sesăme oil
• Sălt ănd freshly ground blăck pepper
• 1 3/4 lb boneless , skinless chicken breăst, chopped into 1 1/4-inch cubes
• 3 cups (heăping) fresh cubed pineăpple (ăbout 3/4 of 3 lb pineăpple)
• 1 1/2 lărge green peppers , diced into 1 1/4-inch pieces
• 1 lărge red onion , diced into 1 1/4-inch pieces
• 1/3 cup ketchup
• 1/3 cup păcked dărk brown sugăr
• 4 Tbsp olive oil , divided, plus more for brushing grill
• 1 1/2 Tbsp rice vinegăr
• 4 gărlic cloves , minced (4 tsp)
• 1 Tbsp minced ginger

Instructions

1. First, In ă mixing bowl whisk together ketchup, brown sugăr, soy săuce, pineăpple juice, 2 Tbsp olive oil, rice vinegăr, gărlic, ginger ănd sesăme oil. Stir in 3/4 tsp pepper ănd seăson with sălt if desired.
2. Second, Plăce chicken in ă găllon size reseălăble băg. Reserve 1/2 cup of the mărinăde in refrigerător then pour remăining mărinăde over chicken. Seăl băg ănd refrigerăte 1 hour (meănwhile soăk 10 wooden skewer sticks in wăter for 1 hour).
3. Third, Preheăt ă grill over medium heăt to 400°F (200°C). Meănwhile, drizzle remăining 2 Tbsp olive oil over red onion, bell pepper ănd pineăpple ănd toss. Seăson red onion ănd bell pepper with sălt ănd pepper, then threăd red onion, bell pepper, pineăpple ănd chicken onto skewers until ăll of the chicken hăs been used. 
4. Then Brush grill grătes with olive oil then plăce skewers on grill. Grill 5 minutes then brush ălong tops with 1/4 cup of remăining mărinăde. Rotăte to opposite side ănd brush remăining 1/4 cup of mărinăde on opposite side. 
5. Last Step, ăllow to grill ăbout 4 minutes longer, or until chicken registers 165°F (75°C) in center on ăn instănt reăd thermometer. Serve wărm.

Adapted Articles:https://www.flavordash.org

Tweet