These are the kabobs that made an appearance at every spring tailgate and often on our dinner table in State College because they were our housemate, Ken's favorite.
3 Tbsp. soy sauce
3 Tbsp. brown sugar
1 Tbsp. sesame oil
1/4 tsp. ginger
1 Tbsp. and 2 1/2 tsp. sherry
1/4 tsp. garlic powder
8 skinless, boneless chicken breasts, cut into chunks
1 20 oz. can of pineapple chunks, drained
1 onion, cut into chunks
In glass dish or bowl, combine soy sauce, b.sugar, sherry, oil, ginger and garlic. Mix. Add chicken, pineapple and onion. Toss to coat. Refridgerate 2 hours or overnight.
Preheat grill to medium high. Lightly oil grate. Alternate chicken, pineapple and onion chunks on wooden or metal skewers. Grill 15-20 min, turning halfway through to brown evenly.
** We recommend marinating at least overnight. Fresh pineapple is yummy too! We also usually don't have to cook these as long as specified. **
Posted by Kaz at January 5, 2006 05:10 PM