Gingered Pineapple Chicken Skewers Food

PINEAPPLE SKEWERS WITH COCONUT AND MINT

Steps:

• Peel and core the pineapple, reserve the core. Cut the pineapple into about 1 1/2-inch chunks and roughly chop the core. Set the pineapple chunks aside.
• In a medium bowl, combine the pineapple core, 3/4 cup of water, allspice, ginger, cinnamon, and star anise. Set aside.
• In a medium saucepan, stir together the sugar, corn syrup, and just enough water so that it resembles wet sand. Place the pan over medium to medium-high heat and cook, stirring, until the mixture begins to boil. Stop stirring and continue to cook until golden brown, about 5 minutes. Remove the pan from the heat and carefully add in the spice mixture. Stir the caramel, return it to medium heat, and simmer until reduced to a glaze, about 8 minutes. Set the caramel aside and let cool slightly. Strain the caramel into a bowl and discard the solids.
• Add the pineapple chunks to the caramel and toss to combine. Marinate at room temperature for an hour or refrigerate overnight.
• Put the toasted coconut on a plate. Using a fork, remove the pineapple chunks from the caramel. Working with one chunk at a time, roll the pineapple in the coconut, pressing it on. Thread the coconut-coated pineapple chunks onto the ends of the skewers, about 1 or 2 per skewer. Transfer to a serving platter and strew the mint over the top. Serve at room temperature.

CHICKEN AND PINEAPPLE SKEWERS

Steps:

• In a saucepan over medium heat, add the ketchup, soy sauce, honey, mustard, sugar, garlic, and lemon juice. Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool.
• Heat an outdoor grill or a grill pan. Cut each chicken thigh into 2 pieces. Peel the pineapple and cut it into 1 1/2-inch chunks. Alternating between the chicken and pineapple, thread the pieces onto the skewers. Brush them with olive oil and season them with salt and pepper. Remove the garlic cloves from the barbecue sauce and discard; put about half the sauce into a small bowl for later. Brush skewers with some of the sauce. Cook them on the grill, basting regularly with the barbecue sauce, until cooked through, about 10 to 15 minutes. Serve with reserved barbecue sauce on the side for dipping.

CHICKEN AND PINEAPPLE SKEWERS

Steps:

• Combine the ketchup, soy sauce, honey, mustard, brown sugar, garlic and lemon juice in a saucepan over medium heat. Simmer until thickened, about 10 minutes. Let cool.
• Cut each chicken thigh into 2 pieces. Peel and core the pineapple; cut into 1-inch chunks. Thread the pieces onto 4 to 6 skewers, alternating between pineapple and chicken. Brush the skewers with olive oil and season with salt and pepper. Remove the garlic cloves from the barbecue sauce and set aside about half of the sauce for serving. Brush the skewers with some of the remaining sauce.
• Preheat a grill to medium high. Grill the skewers, turning and basting with the sauce regularly, until cooked through, 10 to 12 minutes. Serve with the reserved sauce.

PINEAPPLE PORK SKEWERS

Steps:

• Combine the brown sugar, garlic powder, onion powder, mango, and chipotle pepper in a food processor. Season with salt and pepper, then puree until smooth. Scrape the sauce into a bowl and add the pork, tossing to coat.
• Thread 6 wooden skewers with alternating pieces of pineapple and pork.
• Preheat a grill pan or outdoor grill to medium-high. Drizzle the skewers with oil and sprinkle with salt. Grill the skewers, rotating as needed and basting with any leftover mango sauce as you rotate, until the pork is cooked through and lightly charred at the edges, about 10 minutes. Serve hot.

COCONUT CHICKEN AND PINEAPPLE SKEWERS

Steps:

• Soak bamboo skewers in water for at least 30 minutes.
• Cut chicken into 3/4-inch cubes and place in a bowl.
• Place garlic, shallot, ginger, cilantro, salt, cumin, peanut oil, lime juice and coconut milk in processor or blender. Puree until smooth liquid forms.
• Pour marinade over chicken and refrigerate for at least 30 minutes or up to 3 hours, turning occasionally.
• Preheat grill to medium. Add marinated chicken cube then pineapple cube then another marinated chicken cube to each bamboo skewer. Grill until chicken is slightly golden all over, turning as needed (about 5 minutes each side).

GINGER BEEF AND PINEAPPLE SKEWERS

Steps:

• In a small bowl, mix together soy sauce, honey, vinegar, ginger, garlic, oil and green onion.
• Transfer marinade to a large heavy-duty ziploc freezer bag or a glass dish.
• Add in the cubed beef; seal bag and turn to coat beef well.
• place in the fridge for a minumum of 8 hours or overnight (overnight is better).
• When ready to grill, drain the marinade and discard.
• Skewer beef, pineapple chunks and veggies in an alternating pattern.
• Grill over hot coals for about 18-20 minutes.

HONEY GINGER CHICKEN WITH PINEAPPLE

Steps:

• Twist crow off of pineapple, Cut pineapple in half lengthwise. Save one half in refrigerator for later use. Remove the core from remaining half and cut fruit from shell with a knife, then into chunks.
• Pound chicken to 1/2 in thickeness and season with salt and pepper.
• Warm olive oil in large pan.
• Add garlic and onion and saute until soft.
• Add chicken and brown on both sides.
• Combine water, honey, sherry and add to pan.
• Cover and simmer for about 8 minutes.
• Remove chicken from pan and keep warm.
• Mix cornstarch withpineapple juice, lime juice, and peel; stir into pan along with the bell peppers. Cook until sauce boils and thickens.
• Add pineapple and heat.
• Spoon over chicken.
• Serve immediately over brown rice.

PINEAPPLE HAM SKEWERS

Steps:

• soak skewers 30 minutes before starting. cube ham into 1 inch cubes. peel pineapple and also cut into 1 inch cubes. cut onions into large chunks.
• Alternate ham, pineapple and red onions on the skewers until you run out of everything. look for my apple ham glaze recipe to soak the skewers in to keep moist until grilling or for extra flavor.