Baked Pineapple Chicken Skewers

20140402-144447.jpgI’m feeling a bit like Susie homemaker over here, trying two new recipes in three days. Is that a world record? Well, it’s a record over here. Matt’s the kinda man that would be pleased with simple burgers or chicken on the grill (as long as it’s made in mass quantities and stored in the fridge for several meals). But, after realizing how much money I’ve been blowing at Chick Fil A and every other restaurant in Tulsa, I’m making a conscious effort to cook more meals at home. Anyway, here’s the latest meal that has my family in love and going back for seconds… Oh and it was totally easy to make!

You’ll need:pineapple chicken

  • 4 tablespoons soy sauce
  • 4 tablespoons brown sugar
  • 2 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons sesame oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 3 or 4 large boneless, skinless chicken breasts
  • Fresh pineapple cut into slices
  • skewers
  • tin foil

First, soak your wooden skewers in water for at least 30 minutes. This helps them not to burn and stick to the food. While those are soaking, stir up your marinade: soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic. Cut up your chicken and pineapple and place in a glass baking dish. Pour marinade over chicken and pineapple and stir up to fully coat. Cover the glass dish and place in the fridge for one hour. Next, preheat oven to 425. Then, thread pineapple and chicken onto skewers. Line a pan with tin foil so the juices don’t drip in the oven. Place skewers on tin foil-covered pan and put in the oven. 20140402-144500.jpgBake for 15 minutes. Flip skewers over and bake for another 10-15 minutes. Switch oven to broil and broil for 5 minutes or so to brown up the edges on the chicken and pineapple and give it that crispiness. Take out and enjoy. Voila! Relatively healthy meal with a Hawaiian zest! Goes great with a side of rice or sweet potato fries. 🙂20140402-144508.jpg


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