POLYNESIAN CHICKEN SKEWERS

 

Boneheads Grill
KENDRICK HOBBS


 

Boneless chicken breasts
Fresh pineapple

Cut boneless skinless chicken breast into 1-inch even cuts. Cut pineapple into similar 1-inch even cuts. Preheat skillet to medium-medium high heat. Add oil or butter to the skillet. Once heated, place the chicken into the pan and brown. When fully cooked, add the pineapple. Brown pineapple for about a minute, careful not to burn. Add Polynesian sauce to desired amount. Cook until the sauce starts to thicken and then remove from heat. Begin to skewer, alternating chicken and pineapple pieces.

Polynesian Sauce:
1 cup pineapple juice
3 Tbsp. red wine vinegar
1 Tbsp. soy sauce
½ cup dark brown sugar
2 Tbsp. Thai sweet chili sauce
2 ½ Tbsp. Sambal Olek
1 Tbsp. corn starch
5 Tbsp. cold water

Combine all ingredients except the corn starch and cold water into a saucepan. Mix and bring to a light boil. Add the cornstarch and water and bring back to a light boil. Remove from heat and let cool. Refrigerate until ready to serve. Yields 2 cups