1/4 cup plus 1 teaspoon soy sauce
1/4 cup plus 1 teaspoon brown sugar
Salt and pepper to taste
3 Tbsp. sherry
1 Tbsp. plus 1 1/2 tsp. sesame oil
1/4 tsp. ground ginger
1/4 tsp. garlic powder
12 skinless, boneless chicken breast halves, cut into 2-inch pieces
1 1/2 (20 oz.) cans pineapple chunks, drained
skewers (soaked in water for at least 30 minutes)
Directions:
Food-on-a-stick is always a hit. Have fun with these delicious kabobs. Featured at the 2009 Uwchlan Hills Teacher Appreciation Luncheon ("UH-loha! Luau")
Yield: 12 servings
In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Sprinkle salt and pepper over chicken prior to marinade. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours or overnight.
Preheat grill to medium-high heat.
Lightly oil the grill grate. Thread chicken and pineapple alternately onto the soaked skewers. Grill 15-20 min. Turn occasionally. Chicken juices will run clear when they are done.
Submitted by Gretchen Grant Contributed on: and modified on Friday July 24th, 2009
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