Description
A flavorful sweet-tangy-spicy sauce lends an amazing flavor to these delicious Grilled Pineapple Chicken Skewers. Paired with a refreshing Cilantro Lime Slaw, your summer dinner is ready in 20 minutes!
Ingredients
- ½ cups Pineapple Juice
- 1 Tablespoon Rice Wine Vinegar
- 1 Tablespoon Hoisin Sauce
- 1 Tablespoon Soy Sauce
- 1 teaspoon Hot Sauce
- 1 teaspoon Honey
- 2 cloves Garlic, Minced
- 1 pound Boneless, Skinless Chicken Thighs, Cut Into 1-inch Pieces
- 12 Wooden Skewers
- FOR THE SLAW:
- 3 cups Thinly Sliced Red Cabbage
- ½ cups Chopped Cilantro
- 3 Tablespoons Lime Juice
- 2 Tablespoons Olive Oil
- 1 Tablespoon Rice Wine Vinegar
- 2 teaspoons Sugar
- ¼ teaspoons Salt
Preparation
In a small saucepan, combine pineapple juice, vinegar, hoisin sauce, soy sauce, hot sauce, honey, and minced garlic. Bring to a boil. Once boiling, reduce heat and simmer 5 minutes. The mixture should reduce and thicken slightly. Set aside 2 tablespoons of the sauce.
Preheat grill on medium high. (Alternatively, you can cook the chicken under the broiler.) Thread the chicken pieces through the skewers (about 3-4 pieces per skewer). Place skewers in a baking dish and brush with sauce. Grill 4–5 minutes on each side until done. Remove chicken from grill and drizzle with the sauce that was set aside.
To make the slaw, combine cabbage and cilantro in a large bowl. In a small bowl, whisk lime juice, oil, vinegar, sugar, and salt. Drizzle lime/oil mixture over cabbage and toss to combine.
