Pineapple And Chicken Kebabs

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Chicken and Pineapple Kebabs

3 skinless and boneless chicken breasts
1 red onion
pineapple (I used about 2/3 of it for the skewers and rest was just eaten by all of us while I cooked)
*red bell peppers - optional

for Troika Sauce:

3/4 cup soy sauce
2 Tbsp  Marin (when I'm out of Marin I use rice vinegar and it turns out delicious as well)
1 tablespoon vegetable oil
1/3 cup packed brown sugar
2 cloves garlic, minced
2 teaspoons fresh ginger, minced
2 tsp cornstarch

To make the sauce put all six of the first ingredients into a pot and cook until it starts reducing and thickening, mix cornstarch with a little water and turn it into a paste and add to the sauce. Cook for another few minutes then add to your dish. Leftover sauce keeps for about ten days kept in a jar and refrigerated.

Cut the chicken breast in about 2" pieces, do the same with onions, pineapple and red bell pepper if using. If you are using wooden skewers make sure you put them in water for about 30 minutes so they don't burn on the grill. Alternate skewering chicken, onion and pineapple (pepper) until you run out of the ingredients and then grill for five minutes on one side. Turn the skewers and start basting with the Troika sauce. Grill until chicken is done and once removed from the heat re-baste the skewers one more time. Serve the leftover sauce on the side, we like to put some on the rice. Enjoy!