Chicken and Pineapple Skewers
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 837
- Total Fat
- 50
- Saturated Fat
- 13
- Carbohydrates
- 55
- Dietary Fiber
- 3
- Sugar
- 44
- Protein
- 45
- Cholesterol
- 252
- Sodium
- 1171
- Total: 1 hr 5 min
- Prep: 45 min
- Cook: 20 min
Ingredients
1 cup ketchup
1/4 cup low-sodium soy sauce
1/4 cup honey
1 tablespoon yellow mustard
1/4 cup packed light brown sugar
2 cloves garlic
Juice of 1 lemon
8 skinless, boneless chicken thighs
1 fresh pineapple
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper
Directions
- Combine the ketchup, soy sauce, honey, mustard, brown sugar, garlic and lemon juice in a saucepan over medium heat. Simmer until thickened, about 10 minutes. Let cool.
- Cut each chicken thigh into 2 pieces. Peel and core the pineapple; cut into 1-inch chunks. Thread the pieces onto 4 to 6 skewers, alternating between pineapple and chicken. Brush the skewers with olive oil and season with salt and pepper. Remove the garlic cloves from the barbecue sauce and set aside about half of the sauce for serving. Brush the skewers with some of the remaining sauce.
- Preheat a grill to medium high. Grill the skewers, turning and basting with the sauce regularly, until cooked through, 10 to 12 minutes. Serve with the reserved sauce.