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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 6 |
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A delightful Asian-inspired kebab of chicken and pineapple flavored with a ginger-orange marinade. Recipe is from an old Sunset booklet which I re-discovered in my treasure trove of old cookbooks. Ingredients:
3/4 teaspoon fresh orange zest |
1/3 cup fresh orange juice |
3 tablespoons brown sugar, firmly packed |
2 tablespoons soy sauce |
4 teaspoons fresh ginger, minced |
4 teaspoons rice vinegar |
1 tablespoon sesame oil |
1/2 teaspoon ground coriander |
1 1/2 lbs chicken breasts, skinned and boned (cut into 1 1/2 inch cubes) |
1 medium pineapple, peeled, cored and cut into 1 inch chunks |
Directions:
1. In a medium size bowl, mix orange zest, juice, sugar, soy sauce, ginger, vinegar, oil, and coriander - reserve 1/4 cup marinade. Stir chicken in remaining marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. Lift chicken from marinade and drain briefly (discard marinade). Thread chicken and pineapple chunks on thin metal skewers, alternating 2 chicken chunks and 1 pineapple chunk. Brush reserved marinade over pineapple. Place skewers on a lightly greased grill 4-6 inches above a solid bed of hot coals. Cook, turning and basting with reserved marinade, until chicken is no longer pink in center (6-8 minutes).
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