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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
16 bamboo skewers, soaked in water for 30 minutes |
2 pound(s) boneless, skinless chicken breasts, cut into cubes |
6 tablespoon(s) creamy peanut butter |
2 teaspoon(s) finely chopped ginger |
2 clove(s) garlic, chopped |
1 cup(s) pineapple juice |
2 teaspoon(s) red-wine vinegar |
2 seedless cucumbers, peeled and sliced |
sliced tomatoes, lime wedges, cilantro and crushed red pepper |
1 tablespoon(s) sugar |
Directions:
1. In a large bowl, mix together garlic, pineapple juice, sugar, ginger, peanut butter and vinegar. Set aside one-fourth of the mixture, then marinate the chicken cubes in remaining three-fourths of the ginger mixture for about 30 minutes.
2. Thread marinated chicken onto skewers. Heat a grill, grill pan or broiler on high heat. Cook skewers, turning occasionally, about 8 minutes, or just until chicken is cooked through. Remove from heat.
3. Meanwhile, toss sliced cucumber with reserved ginger mixture. Place a portion of cucumber on each of 4 plates. Place chicken on top and serve with tomatoes, lime wedges, cilantro and crushed red pepper if desired.
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