Brochetas de pollo hawaianas

Ingredientes

• 3/4 cup pineapple juice (reserved from the canned pineapple below)
• 1/3 cup low-sodium soy sauce
• 1/4 cup ketchup
• 1/4 cup honey
• 1/4 cup light brown sugar (packed)
• 3 cloves garlic (finely minced)
• 3 tablespoons olive oil ((or use 2 tbsp olive oil + 1 tbsp toasted sesame oil))
• 2 tablespoons rice vinegar
• 1 tablespoon sriracha (or to taste (reduce to 1-2 teaspoons, or omit, if sensitive to spicy food))
• 1 teaspoon kosher salt (or to taste)
• 3/4 teaspoon freshly ground black pepper (or to taste)
• 3/4 teaspoon ground ginger (or to taste (or about 1 heaping teaspoon fresh ginger))
• 3/4 teaspoon paprika (or smoked paprika if preferred)
• 2 pounds boneless skinless chicken thighs (cut into 1 1/2-inch pieces (boneless skinless chicken breasts may be substituted))
• 20 ounce can pineapple chunks (packed in juice (do not use tidbits and I find canned pineapple a better option the fresh))
• Green onions (optional for garnishing (or other fresh herbs if desired such as cilantro, basil, parsley))

Preparación

1. 1

   Marinade + Sauce – To a large bowl, add all the ingredients from pineapple juice through garlic, whisk to combine, and remove about HALF of the mixture and place it in a small saucepan. This is going to become the serving sauce for later. Set this aside and don't let it come into contact with the raw chicken.To the mixture that remains in the bowl, add the chicken, toss and flip to coat evenly and submerge, cover, and place the bowl in the refrigerator to marinate for at least 1 hour, but not more than 3-4 hours. About 1-2 hours is ideal. Tip – The acid from the pineapple juice will degrade the protein structure and the chicken will be mushy if you allow it to go longer than 3-4 hours.If you plan to use wooden skewers, soak them while the chicken marinates.

2. 2

   Preheating + Skewering - Preheat your grill to medium-high and while it's preheating, assemble the kabobs by making a pattern of 1-2 chicken pieces to every 1 pineapple chunk (or whatever pattern you desire). Reserve the marinade to baste the skewers while they cook. Repeat the skewering process until all ingredients have been used. I make about 8 skewers but all skewers vary in length a bit.

3. 3

   Grilling – When ready to grill, place the chicken on the grill and sear it on the first side for about 3-4 minutes, flip, baste with the marinade in the bowl/bag, and sear the second side. Continue basting and flipping until chicken is done and cooked through until it’s done, which means 160-162F; and then rest it for 5-10 minutes off the heat so the internal temp rises to 165F,Grilling Tip - Chicken on skewers tends to cook very quickly and I don't cook these skewers longer than about 7-8 minutes total, but all grills vary as do the size of the pieces of chicken.

4. 4

   Serving Sauce – Heat the sauce that's in the saucepan over medium-high heat until lightly bubbling, then reduce the heat to a simmer, and allow it to simmer for about 4-5 minutes and thickened and reduced to your liking.

5. 5

   Garnishing + Serving – Optionally, garnish with sliced green onions or your favorite herbs, serve with the reduced serving sauce, and enjoy.