Description
Juicy, marinated chicken threaded with sweet, caramelized pineapple and finished with a sticky, tangy glaze – the perfect dish for summer barbecues.
Ingredients
- ½ cup olive oil (or vegetable oil)
- ½ cup low sodium soy sauce
- ¼ cup rice wine vinegar (or white wine vinegar)
- ¼ cup honey
- ¼ teaspoon red pepper flakes
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 2 cloves garlic, minced
- 2–3 drops toasted sesame seed oil (optional)
- 3 boneless, skinless chicken breasts, cut into 2″ chunks
- 1 whole fresh pineapple, cut into 2″ chunks
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Instructions
- 1. In a medium bowl, whisk together olive oil, soy sauce, vinegar, honey, red pepper flakes, Dijon mustard, salt, and minced garlic. Add toasted sesame oil if desired.
- 2. Place the chicken in a zip-top bag or shallow dish. Pour the marinade over the chicken, reserving ¼ cup. Seal and refrigerate for 1 hour.
- 3. If using wooden skewers, soak them in water for 30 minutes. Thread chicken and pineapple onto skewers alternately.
- 4. Preheat grill to medium-high heat (400°F / 200°C) and oil the grates.
- 5. Grill skewers for 10–12 minutes, turning every 2-3 minutes and brushing with reserved marinade halfway through.
- 6. Remove skewers from grill and let them rest for 3–5 minutes before serving.