Ingredients
Marinade:
1/3 cup ketchup low sugar
1/4 cup honey
1/3 cup low-sodium soy sauce
1/4 cup orange or pineapple juice
4 Tbsp olive oil divided, plus more for brushing grill
1 1/2 Tbsp rice vinegar
3-4 garlic cloves minced
1 Tbsp minced ginger
1 tsp sesame oil
Salt and freshly ground black pepper
Kebabs:
1 3/4 lb boneless skinless chicken breast, chopped into 1 1/4-inch cube
3 cups fresh cubed pineapple about 3/4 of 3 lb pineapple
1 1/2 large red peppers diced into 1 1/4-inch piece
1 large red onion diced into 1 1/4-inch piece
Instructions
Soak 10 wooden skewer sticks in the water for about 1 hour.
In a large mixing bowl, add all marinade ingredients. Whisk until well combined.
Place the chicken breast into a large Ziploc bag or in an air-tight container. Reserve 1/2 cup of the marinade for brushing and pour the rest over the chicken.
Seal the bag and gently move the chicken around until evenly coated. Refrigerate and let marinate for at least an hour.
Meanwhile cut the pineapple, pepper, and onion into cubes. Drizzle remaining 2 tablespoons of olive oil over the veggies.
Season with some salt and pepper, toss until well coated. Thread the chicken, cubed pineapple, red peppers, and onion onto the skewers.
Brush the grill with some oil and preheat over medium-high heat. Place the skewers onto the preheated grill.
Brush the skewers with reserved marinade and grill for 5 minutes, then flip and brush again with the marinade. Cook for another 5-7 minutes more or until chicken is cooked through.
Serve warm with the leftover marinade.
Notes
Makes about 10 skewers. Serving size is 2 skewers
You may substitute honey with maple syrup
Use shrimp instead of chicken
Place leftovers in a container and store in the fridge for up to 4-5 days. Reheat in the microwave when ready to eat. You can freeze for up to 2 months.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
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