Ingredients: |
Ingredients: 1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup low-sodium soy sauce
1/4 cup pineapple juice
4 Tbsp olive oil, divided, plus more for brushing grill
1 1/2 Tbsp rice vinegar
4 garlic cloves, minced (4 tsp)
1 Tbsp minced ginger
1/2 tsp sesame oil
salt and freshly ground black pepper
1 3/4 lbs. boneless, skinless chicken breast, chopped into 1 1/4 inch cubes
3 cups fresh cubed pineapple (about 3/4 of a 3 lb pineapple)
1 1/2 large bell pepper, diced into 1 1/4 in pieces
1 large red onion, diced into 1 1/4 in pieces
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Directions: |
Directions:1. In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, vinegar, garlic, ginger, and sesame oil. Stir in 3/4 tsp pepper and season with salt, if desired.
2. Pace chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and reiterate 1 hour (meanwhile soak 10 wooden skewer stick in water for 1 hour).
3. Preheat a grill over medium heat to 400º F (200º C). Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper, and pineapple and toss. Season with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used.
4. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along the tops with 1/4 cup of remaining marinade. Rotate to opposite side an brush remaining 1/4 cup of marinade on opposite side.
5. Allow to grill about 4 minutes longer, or until chicken registers 165ºF (75º C) ub center on an instant read thermometer. Serve warm. |
This recipe for Hawaiian Chicken Kebabs is from