chicken kebabs shanghai

Name: Chicken Kebabs Shanghai
Prep time: 30 min
Cook time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 3/4 teaspoon(s) fresh orange zest; 1/3 cup(s) fresh orange juice; 3 tablespoon(s) brown sugar, firmly packed; 2 tablespoon(s) soy sauce; 4 teaspoon(s) fresh ginger, minced; 4 teaspoon(s) rice vinegar; 1 tablespoon(s) sesame oil; 1/2 teaspoon(s) ground coriander; 1 1/2 pound(s) chicken breasts, boneless, skinless (cut into 1 1/2 inch cubes); 1 medium pineapple, peeled, cored and cut into 1 inch chunks

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Deep In The Heart of, TX

Updated on Mar 25, 2015

A delightful Asian-inspired kebab of chicken and pineapple with a ginger-orange marinade. Recipe is from an old Sunset booklet.

Rate

prep time 30 Min

cook time 15 Min

method Grill

yield 4-6 serving(s)

Ingredients

3/4 teaspoon fresh orange zest
1/3 cup fresh orange juice
3 tablespoons brown sugar, firmly packed
2 tablespoons soy sauce
4 teaspoons fresh ginger, minced
4 teaspoons rice vinegar
1 tablespoon sesame oil
1/2 teaspoon ground coriander
1 1/2 pounds chicken breasts, boneless, skinless (cut into 1 1/2 inch cubes)
1 medium pineapple, peeled, cored and cut into 1 inch chunks

How To Make chicken kebabs shanghai

Step 1

In a medium size bowl, mix orange zest, juice, sugar, soy sauce, ginger, vinegar, oil, and coriander. Reserve 1/4 cup marinade.

Step 2

Stir chicken in remaining marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Step 3

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.
Step 4

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).
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