Canarian Recipes: Brochetas de Pollo y Piña
A healthy protein-packed recipe with a delightful Hawaiian style sweet and savory balance. Use the lighter white meat from the breast or the more flavorful and juicy meat from the thigh.
- 500g chicken breasts, diced
- 1 fresh pineapple, diced
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp olive oil
- 1 clove garlic, minced
- Juice of 1 lemon
- 1 tsp fresh ginger, grated (optional)
- Salt and pepper to taste
To Make
- In a large bowl, mix together soy sauce, honey, olive oil, minced garlic, lemon juice, ginger, salt and pepper.
- Add the chicken cubes to the marinade and stir well to coat the chicken with flavor. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for added flavor).
- If using wooden skewers, soak them in water for 10-15 minutes to prevent burning on the grill.
- Alternate the chicken and pineapple cubes on the skewers, making sure they are evenly distributed.
- Preheat the grill or skillet to medium-high heat.
- Cook the skewers for 4-5 minutes on each side, or until the chicken is cooked through and golden brown on the outside. The pineapple should be lightly caramelized.
- Remove the skewers from the grill and serve hot with rice, salad, or grilled vegetables.