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Tuesday, July 22, 2014

Pineapple Chicken Skewers

Legos In My Pocket

Pineapple Chicken Skewers

*As seen on*

These Polynesian-style skewers are a great make-ahead appetizer for any occasion!

Servings: 32  
Prep Time: 15 Mins
Chill Time: 6 hours or overnights
Cook Time: 10 Mins
Broil Time: 9 Mins 


  • 1 can (14 ounces) pineapple chunks packed in juice
  • 1/3 cup  ketchup
  • 2 tablespoons  crystallized ginger, minced
  • 2 cloves garlic, minced
  • 1 jalapeno chile, seeded and minced
  • 1/2 teaspoon  salt
  • 3 tablespoons  white vinegar
  • 1 tablespoon  light teriyaki sauce
  • 4 boneless skinless chicken breast halves (about 5 ounces each)
  • 4 scallions, cut in 1-inch lengths (including some of the green)


1. Drain pineapple, reserving juice. Set chunks aside. In a small bowl, combine drained pineapple juice, ketchup, crystallized ginger, garlic, jalapeno, salt, vinegar and teriyaki sauce; stir to mix thoroughly.
2. Cut chicken into 32 equal-size pieces. Place in a plastic resealable bag; add pineapple juice mixture. Seal and shake to combine. Refrigerate at least 6 hours or overnight.
3. Use small skewers; if they are wooden, soak in a bowl of cold water for at least 30 minutes. Drain chicken, reserving marinade. Place drained marinade in a nonstick saucepan; cook over high heat until reduced to a thick glaze, about 10 minutes. Let cool.
4. Place 1 chicken piece, 2 scallion pieces and a pineapple chunk on end of each skewer. Brush with a little of the glaze; repeat, using remaining ingredients. Can be assembled several hours ahead, covered with plastic wrap and refrigerated.
5. Heat broiler. Coat broiler pan with nonstick cooking spray. Place skewers on prepared pan, brush again and broil for 4 minutes, turn, brush with remaining glaze and broil 5 more minutes or until lightly browned. Serve warm or at room temperature.

 Original post as seen HERE


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