Thai-Spiced Chicken Kabobs
INGREDIENTS
  • Cooking Time: 12
  • Servings: 4
  • Preparation Time: 30
  • 2/3 cup sweet-and-sour sauce
  • 2 tablespoons snipped fresh basil
  • 1 teaspoon Thai seasoning or five-spice powder, 1 minced clove garlic
  • 1 small fresh pineapple ( 3 to 3-1/2 lb.)
  • Nonstick cooking spray or cooking oil
  • 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1 recipe Thai Brushing Sauce (see recipe below)
  • 1 tablespoon butter, melted
  • 1 tablespoon packed brown sugar (optional
  • Hot cooked rice (optional)
  • Fresh basil leaves (optional)
  • Whole fresh red chile peppers (optional)
DIRECTIONS
  1. Thai-Spiced Chicken Kabobs
  2. Prep: 30 min.
  3. Grill: 12 min.
  4. Ingredients
  5. 1 small fresh pineapple ( 3 to 3-1/2 lb.)
  6. Nonstick cooking spray or cooking oil
  7. 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  8. 1 recipe Thai Brushing Sauce (see recipe below)
  9. 1 tablespoon butter, melted
  10. 1 tablespoon packed brown sugar (optional
  11. Hot cooked rice (optional)
  12. Fresh basil leaves (optional)
  13. Whole fresh red chile peppers (optional)
  14. Directions
  15. 1. Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside.
  16. 2. Thread pineapple pieces onto 4 long skewers,* leaving 1/4 inch space between pieces.
  17. 3. Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once.
  18. 4. In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. Makes 4 servings.
  19. 5. Thai Brushing Sauce: In a small bowl, combine 2/3 cup sweet-and-sour sauce, 2 tablespoons snipped fresh basil, 1 teaspoon Thai seasoning or five-spice powder, and 1 minced clove garlic. Makes about 3/4 cup.
  20. 6. Make-Ahead Directions: Up to 24 hours ahead, prepare Thai Brushing Sauce, cut pineapple into slices, and thread chicken onto skewers. Cover and store separately in refrigerator.