Tropical Chicken Skewers

By John Bäck

Published: February 1, 2012

Food styling and photo by John & Tanya Bäck

These heart-healthier snacks score high in flavor points and in substance. Makes 16 skewers.

Chicken skewers
8 boneless, skinless chicken breasts, halved
16 wooden skewers, soaked in water
2 large white onions, diced large

Marinade
¼ teaspoon fresh ginger
1 teaspoon garlic, minced
1 ½ cups pineapple juice
⅓ cup brown sugar
¼ cup lite soy sauce
¼ cup orange juice
Dash cayenne pepper

1. Mix the marinade ingredients, and bring to a boil in a saucepan. Remove from heat and allow to
cool. Place the chicken in the marinade for 1–3 hours in a refrigerator.

2. Skewer each piece of chicken between two onion pieces. Grill the skewers over medium heat (350ºF) until cooked through or they reach 160ºF. Serve immediately.