PINEAPPLE CHICKEN SKEWERS
1 can pineapple slices
1 can pineapple chunks
1 cup packed brown sugar
2/3 cup LIGHT soy sauce (or reduced sodium)
1 teaspoon ground ginger
2 cloves garlic, minced or pressed
about two pounds boneless, skinless chicken breasts, cut into 1 inch pieces
12-18 skewers
cornstarch
Drain both cans of pineapple, reserving the juice. Add enough water to make 2 cups of liquid (you should only need about 1/4 cup water). In a saucepan, combine the pineapple juice, brown sugar, soy sauce, ginger and garlic. Heat over medium heat and remove just before it comes to a boil.
Soak wooden skewers in water while you cut up your chicken (this helps them to not light on fire when you're grilling). Thread chicken and pineapple chunks onto skewers being careful not to cram them on too close to each other or they won't cook thoroughly. Place all the finished skewers in a 9x13 pan and pour the marinade over the chicken. Cover and refrigerate for at least 30 minutes (although longer is better).
Lightly oil the grill grate. Place skewers on the preheated grill, reserving the marinade. Grill chicken for approximately 5 minutes per side. They cook quickly, so watch them closely. If they aren't quite done, it doesn't matter because you are going to cook them more on the stove in the next step.
Pour the leftover marinade into a large, shallow skillet. Whisk in 1 1/2 Tablespoons cornstarch and bring it just to a boil. Turn it down to low and add the chicken skewers to the boiling marinade along with the pineapple rings. Use a turkey baster or large spoon to make sure all the chicken and pineapple get covered with sauce. Cover and cook on low for 10-15 minutes. Not all of the chicken will be sitting down in the sauce, so you can choose to move them around halfway through if you like.
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