Saturday, May 4, 2013
Hawaiian Chicken and Pineapple Skewers
Makes 14-16 skewers
3 lbs boneless, skinless chicken thighs (could use chicken breasts, but thighs stay more moist)
1 cup soy sauce or coconut aminos. I use Tamari (gluten-free soy sauce)
1 (15 oz) can of pineapple chunks in 100% juice, drained (reserve 1 cup of juice)
1 cup coconut milk
1/2 cup honey
1 bunch of green onions, chopped (optional, reserve some for garnish)
1/2 large white onion, chopped
4-5 cloves garlic, minced
1 (2-inch) chunk ginger, grated
1 tsp toasted sesame oil
-Trim the chicken of any visible fat and cut into chunks about 2-inches in size.
-Mix remaining ingredients, except drained pineapple chunks, a large bowl. If you find that your reserved juice doesn't quite measure a cup, just add water to yield the cup of liquid. Marinate the chicken for at least 4 hours, but overnight would be ideal.
-An hour before you're ready to grill your chicken, soak your skewers. This will ensure they don't catch fire, or burn entirely.
-Grill your skewers at a medium-low heat so that the marinade does not burn. Turn once after 5-7 minutes. If you do not have a grill you can use a indoor grill pan or broil them.
-Serve and garnish with reserved green onions (optional)