Gingered Pineapple Chicken Skewers (Aida Mollenkamp) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 28 |
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Ingredients:
2 (15 ounce) cans crushed pineapple |
3 tablespoons lime juice |
5 tablespoons soy sauce |
1 tablespoon light brown sugar |
1 tablespoon sesame oil |
1 tablespoon grated ginger |
3 pounds boneless skinless chicken breast or thigh meat, cut lengthwise into 1-inch wide strips |
1 medium scallion, thinly sliced for garnish |
36 (6-inch) wooden skewers |
Directions:
1. Combine everything except chicken and skewers in a large nonreactive bowl and whisk to combine. Add chicken strips and toss to coat. Cover and marinate at least 4 hours.
2. When ready to cook, heat oven to 425 degrees and arrange a rack in the middle. Remove chicken from marinade (reserving marinade) and thread 1 piece of chicken on each skewer.
3. Heat the reserved marinade in a saucepan until boiling and boil for 3 minutes. Cool a bit before using.
4. Arrange skewers on a foil-lined baking sheet in a single layer. Bake for 10 minutes, flip skewers and baste with remaining marinade (you don't need to use it all). Bake about 5 more minutes, until golden brown on both sides. Transfer to a platter, garnish skewers with scallions, and serve.
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