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Thai-Spiced Chicken Kabobs


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Serves 4 | Prep Time 30 | Cook Time 12

Ingredients

2/3 cup sweet-and-sour sauce
2 tablespoons snipped fresh basil
1 teaspoon Thai seasoning or five-spice powder, 1 minced clove garlic

1 small fresh pineapple ( 3 to 3-1/2 lb.)
Nonstick cooking spray or cooking oil
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 recipe Thai Brushing Sauce (see recipe below)
1 tablespoon butter, melted
1 tablespoon packed brown sugar (optional
Hot cooked rice (optional)
Fresh basil leaves (optional)
Whole fresh red chile peppers (optional)


Thai-Spiced Chicken Kabobs


Prep: 30 min.


Grill: 12 min.


Ingredients


1 small fresh pineapple ( 3 to 3-1/2 lb.)


Nonstick cooking spray or cooking oil


1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces


1 recipe Thai Brushing Sauce (see recipe below)


1 tablespoon butter, melted


1 tablespoon packed brown sugar (optional


Hot cooked rice (optional)


Fresh basil leaves (optional)


Whole fresh red chile peppers (optional)


Directions


1. Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside.


2. Thread pineapple pieces onto 4 long skewers,* leaving 1/4 inch space between pieces.


3. Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once.


4. In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. Makes 4 servings.


5. Thai Brushing Sauce: In a small bowl, combine 2/3 cup sweet-and-sour sauce, 2 tablespoons snipped fresh basil, 1 teaspoon Thai seasoning or five-spice powder, and 1 minced clove garlic. Makes about 3/4 cup.


6. Make-Ahead Directions: Up to 24 hours ahead, prepare Thai Brushing Sauce, cut pineapple into slices, and thread chicken onto skewers. Cover and store separately in refrigerator.


Pairs Well With


Notes

A dash of local for every season
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