Chicken Kebabs Shanghai
Daily Inspiration S
3/4 tspfresh orange zest
1/3 cfresh orange juice
3 Tbspbrown sugar, firmly packed
2 Tbspsoy sauce
4 tspfresh ginger, minced
4 tsprice vinegar
1 Tbspsesame oil
1/2 tspground coriander
1 1/2 lbchicken breasts, boneless, skinless (cut into 1 1/2 inch cubes)
1 mediumpineapple, peeled, cored and cut into 1 inch chunks
How to Make Chicken Kebabs Shanghai
- In a medium size bowl, mix orange zest, juice, sugar, soy sauce, ginger, vinegar, oil, and coriander. Reserve 1/4 cup marinade.
- Stir chicken in remaining marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Lift chicken from marinade and drain briefly (discard marinade). Thread chicken and pineapple chunks on thin metal skewers - alternating 2 chicken chunks and 1 pineapple chunk. Brush reserved marinade over pineapple.
- Place skewers on a lightly greased grill 4-6 inches above a solid bed of hot coals or as desired on gas grill. Cook, turning and basting with reserved marinade, until chicken is no longer pink in center (6-8 minutes).