Mike's Pineapple Chicken Skewers

Name: Mike's Pineapple Chicken Skewers
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 Extra Large Boneless Chicken Breasts [fat trimmed]; 4 large Green Bell Peppers; 1 can Pineapple Chunks; 2 large Purple Onions; 1 can 20 oz Dole Crushed Pineapples; 1 1/2 cup Teriyaki Sauce [your favorite brand]; 1 tbsp Minced Ginger; 2 tbsp Garlic Chili Sauce; 1 Bottle Teriyaki Miso Sauce [optional] [not to be mixed in marinade]; 1/2 cup Sugar; 1/2 cup Salt; 1 gallon Sized Ziplock Bag; 1 Pair Barbecue Tongs; 8 Metal Skewers; 1 large Bowl; 1 small Pot; 1 Brush; 1 Tortilla - Naan - Pita Breads [or bad of your choosing]; 1 White Rice

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Brining your chicken is optional. Just know that by brining, your chicken will be much more juicy and flavorful than it would be without. Chances are, you'll need the extra juiciness if grilling or baking. But, know that brined chicken won't char up as well.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

1 hour

4 servings

Meats
4Extra Large Boneless Chicken Breasts [fat trimmed]
Vegetables & Fruits
4 largeGreen Bell Peppers
1 canPineapple Chunks
2 largePurple Onions
Marinade
1 can20 oz Dole Crushed Pineapples
1 1/2 cupTeriyaki Sauce [your favorite brand]
1 tbspMinced Ginger
2 tbspGarlic Chili Sauce
1Bottle Teriyaki Miso Sauce [optional] [not to be mixed in marinade]
Optional Brine
1/2 cupSugar
1/2 cupSalt
Equipment
1 gallonSized Ziplock Bag
1Pair Barbecue Tongs
8Metal Skewers
1 largeBowl
1 smallPot
1Brush
Serving Suggestions
1Tortilla - Naan - Pita Breads [or bad of your choosing]
1White Rice

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Steps

1 hour

1

TO BRINE CHICKEN: In a small pot, heat two cups water, salt and sugar until dissolved. Add some ice cubes to cool the mixture down. Pour in large bowl. Add chicken breasts. Add just enough cold water to cover breasts. Add four cups ice and mix up. Place in fridge to brine for five to six hours minimum or no longer than eight hours. You can also pre-cut your chicken into 1"x1" cubes and brine for 2 1/2 to 4 hours.
2

Add everything in the Marinade section [except for the Teriyaki Miso Sauce] in a Ziplock bag and mix.
3

Pull chicken from brine and place in marinade bag. Allow chicken to marinate for two hours or longer. Reserve marinade sauce for later use.
4

Chop all vegetables in 1"x1" cubes. Cut chicken in 1"x1" cubes as well. Thread chicken on metal skewers starting and ending with chicken pieces. Thread vegetables and pineapple in between chicken pieces.
5

OPTIONAL: Lightly brush constructed skewers with Teriyaki Miso Sauce. This sauce is optional since it does have a slightly bitter Miso taste to it. However, by adding the pineapple chunks, it negates the flavor almost entirely.
6

Grill until fully cooked at 425° to 450°. Usually about 15 minutes. Be careful not to burn by turning skewers regularly. Serve with Tortillas, Naan bread or any other breads that you can place your chicken in.
7

You can also bake these. I use a convection oven like the one pictured. If you choose to bake, add chicken chunks, vegetables and pineapples on a nonstick sheet or oven safe liner and bake at 425° for 30 minutes. Serve with white rice.
8

Lastly, you can use your pineapple marinade to make a thick sauce to drizzle over rice. Do this by bringing marinade to a hard boil and adding 2 tablespoons corn starch mixed with a small amount of water in a seperate bowl. Then, slowly add it to your simmering marinade. Simmer until sauce thickens to the consistency you desire.The longer it simmers the thicker your sauce will become.

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MMOBRIEN @cook_2891564

on June 11, 2014 16:55

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!