Sweet Chili Pineapple Chicken Skewers
Ingredients
The chicken and marinade
-
1 ½
pounds
chicken thighs, boneless, skinless, trimmed of excess fat and cut into bite-size pieces
-
1
20-ounce can
pineapple chunks, canned, in 100% pineapple juice, drained, juice reserved
-
¼
cup
low-sodium soy sauce
-
½
cup
sweet chili sauce
-
2
tablespoons
garlic, minced
-
1 ½
limes
divided
-
½
teaspoon
ground ginger
-
1
bunch
green onions, chopped
The peanut sauce
-
1
teaspoon
extra-virgin olive oil
-
1
clove
garlic, minced
-
1
teaspoon
ginger, freshly minced or ginger powder
-
¼
cup
low-sodium soy sauce
-
¼
cup
brown sugar
-
¼
cup
creamy peanut butter
-
¼
teaspoon
red Thai curry paste
-
½
cup
light coconut milk
Instructions
- Marinate the chicken in a zip-top bag with the marinade ingredients for at least 4 hours or up to 24 hours.
- Preheat the grill over medium-high heat and thread the marinated chicken and pineapple onto skewers.
- Oil the grill grates and cook the skewers for 4 minutes on one side, then turn and cook for another 4 minutes.
- While the chicken is cooking, prepare the peanut sauce by heating oil in a saucepan, adding garlic, and then mixing in the remaining sauce ingredients until smooth.
- Check that the chicken reaches a minimum internal temperature of 165°F, ideally between 170-175°F.
- Serve the skewers on a platter, drizzled with reserved marinade and lime juice, and optionally with peanut sauce.
Nutrition Facts (estimated)
Servings
4
Calories
510
Total fat
23g
Total carbohydrates
39g
Total protein
41g
Sodium
2168mg
Cholesterol
162mg
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