Gingered Pineapple Chicken Skewers

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
28 Skewers (very large)
Level:
Easy

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

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.

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.

Heat the reserved marinade in a saucepan until boiling and boil for 3 minutes. Cool a bit before using.

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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