Brochetas hawaianas de pollo a la parrilla

Ingredientes

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
• 1 cup fresh pineapple chunks
• 1 large red bell pepper, cut into 1-inch squares
• 1/2 cup low-sodium soy sauce
• 1/3 cup honey
• 3 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• Wooden skewers, soaked in water for 30 minutes
• Toasted sesame seeds (for garnish)
• Fresh chopped green onions (for garnish)

Preparación

1. 1

   In a medium bowl, whisk together the low-sodium soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil until the honey is fully dissolved.

2. 2

   Place the chicken cubes in a large zip-top bag or a bowl and pour the marinade over them. Seal the bag, removing as much air as possible, and massage the marinade into the chicken. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

3. 3

   While the chicken marinates, soak the wooden skewers in water for at least 30 minutes.

4. 4

   Preheat the grill to medium-high heat (about 400°F or 200°C). Clean and oil the grates well.

5. 5

   Thread the ingredients onto the soaked skewers, starting with a piece of chicken, then a chunk of pineapple, followed by a square of red bell pepper. Repeat this pattern until the skewer is full, leaving about an inch of space at each end. Aim for a tight pack without squishing the ingredients.

6. 6

   Place the assembled skewers on the hot grill. Cook for 4-5 minutes per side, turning once, until the chicken is cooked through and has beautiful grill marks. The internal temperature of the chicken should reach 165°F (74°C).

7. 7

   During the last minute of grilling, brush the skewers with any reserved marinade (that hasn't touched raw chicken) for an extra glossy finish.

8. 8

   Remove the skewers from the grill and let them rest on a clean platter for 3-5 minutes.

9. 9

   Garnish with toasted sesame seeds and fresh chopped green onions before serving.