Gingered Pineapple Chicken Skewers
- Level: Easy
- Yield: 28 Skewers (very large)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 95
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 6
- Protein
- 11
- Cholesterol
- 31
- Sodium
- 196
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.