Brochetas hawaianas de pollo con piña dulce

Ingredientes

• 1.5 lbs boneless, skinless chicken thighs
• 1 large ripe pineapple
• 1/2 cup low-sodium soy sauce
• 1/3 cup brown sugar, packed
• 1/4 cup rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons sesame oil
• 1 red bell pepper
• 1 green bell pepper
• 1 large red onion
• Wooden or metal skewers (if wooden, soak in water for 30 minutes)

Preparación

1. 1

   In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil until the sugar dissolves. Set aside 1/4 cup of this marinade in a small saucepan for the glaze.

2. 2

   Cut the chicken thighs into 1.5-inch cubes. Place in a large zip-top bag or glass bowl. Pour the remaining marinade over the chicken, seal the bag, and massage to coat. Refrigerate for at least 30 minutes and up to 4 hours.

3. 3

   While the chicken marinates, prepare the produce: Cut the top and bottom off the pineapple, slice off the skin, cut into quarters, remove the core, and cut into 1-inch chunks. Cut the bell peppers and red onion into 1-inch squares.

4. 4

   Thread the ingredients onto skewers in a repeating pattern: chicken, pineapple, red onion, green bell pepper, red bell pepper. Leave a small gap between pieces for even cooking.

5. 5

   Preheat the grill to medium-high heat (400-450°F). Clean and oil the grates. Grill the skewers for 4-5 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and the pineapple has char marks.

6. 6

   While grilling, bring the reserved 1/4 cup of marinade to a boil in the small saucepan and simmer for 2 minutes. During the last minute of grilling, brush this boiled glaze over the skewers.

7. 7

   Remove the skewers from the grill and let rest for 3-5 minutes. Serve immediately over steamed rice or with grilled vegetables.