Pineapple Chicken Skewers
Get the bright taste of summer year round with this simple and colorful chicken recipe—the skewers can be grilled outside or inside on a grill pan.
1 lb. boneless, skinless chicken breast halves, cut into 1-inch cubes
1/4 cup less sodium soy sauce, divided
1 can (20 oz.) Del Monte® Pineapple Chunks in 100% Juice
1 red bell pepper, cut into 1-inch pieces
1/2 medium red onion, cut into 1-inch wedges, layers separated
1/4 cup fresh lime juice
1 Tbsp. sugar
1 Tbsp. grated fresh ginger
1/4 cup chopped fresh cilantro
Hot cooked rice, optional
Combine chicken and 2 Tbsp. soy sauce in a 1-qt. resealable plastic bag; seal and gently shake until well coated. Refrigerate at least 2 hours or overnight.
Heat the grill or a grill pan to medium-high heat.
Drain pineapple, reserving juice; set juice aside. Thread chicken, pineapple and vegetables alternately onto 8 (10-inch) skewers. Discard marinade. Place kebabs on an oiled grill rack; grill 4 minutes, turn and grill 4 minutes longer, or until chicken is no longer pink inside.
Meanwhile, combine reserved pineapple juice and remaining 2 Tbsp. soy sauce in a large saucepan; bring to boil over high heat and boil 3 minutes or until liquid is reduced to 1/2 cup. Remove from heat; stir in lime juice, sugar and ginger.
Sprinkle cooked kabobs with cilantro and serve with dipping sauce and rice, if desired.
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