Brochetas de pollo hawaianas con chile dulce

Ingredientes

• 2 boneless (skinless chicken breasts, cut into 1-inch chunks)
• 1 red bell pepper (cut into 1-inch cubes)
• 1 yellow bell pepper (cut into 1-inch cubes)
• 1 green bell pepper (cut into 1-inch cubes)
• 1 red onion (cut into 1-inch cubes)
• 2 cups fresh pineapple (cut into 1 inch cubes)
• 1/2 cup brown sugar
• 1/2 cup soy sauce
• 1/4 cup sweet chili sauce
• 2 garlic cloves (minced)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• Chopped fresh chives or scallions (for garnish)
• Hot cooked rice (noodles or quinoa)

Preparación

1. 1

   Add chopped chicken, peppers, onions and pineapple chunks to a large bowl. Set aside.

2. 2

   In a small saucepan set to medium heat, whisk brown sugar, soy sauce, sweet chili sauce, garlic, salt and pepper. Bring to a simmer.

3. 3

   In a small bowl, whisk water and cornstarch. Slowly whisk into the mixture. Stir until bubbly and thickened. Remove from heat and reserve 1/4 cup of the sauce for later.

4. 4

   Pour sauce over chicken and veggies. Let marinade for 30 minutes.

5. 5

   When ready to cook, thread chicken, peppers, onions and pineapple on skewers. Place on a platter and preheat your grill to medium-high heat.

6. 6

   Cook for 3-4 minutes per side, until chicken and veggies are tender. Remove from the grill and brush with reserved sauce. Sprinkle with fresh chives or scallions, if desired.

7. 7

   Serve hot and enjoy!