coconut pineapple chicken skewers
I love how simple this marinade is and it makes the chicken super juicy and tender. Sometimes when I'm too lazy to power up the grill I just stir fry it until the juices run clear then stir in the pineapples in at the last minute. This is a great dish over rice or with a light salad. I have also very successfully brought this camping - freezing it in the marinade and skewering it onsite.
1.5 lb of skinless boneless chicken thighs
1 can of pineapple chunks
1 white onion cut into chunks
black pepper to taste
skewers (soaked in water)
1 gallon resealable bag
3 cloves of garlic
2 stalks of green onion chopped or 1/2 yellow onion chopped
1/4 cup of coconut milk
1/4 cup of soy sauce
1/4 cup of brown sugar
1/2 tsp of sesame oil
Cut the chicken thighs into bite size pieces ( approximately 1 inch cubes) . Put the chicken in the gallon bag with all the ingredients from the marinade. Let it marinade in the fridge for at least 4 hours to 24 hours.
Preheat grill to high heat. Thread the chicken, pineapple and onion as evenly as possible on the skewers. Sprinkle a little bit of ground pepper and cook on the grill - turning occasionally until the chicken is cooked through. You may baste the excess marinade or even the pineapple juice from the can.
If you want to stir fry it - heat a lightly oiled wok on medium high heat