boneless skinless chicken breast (about 1 1/2 lbs worth), cut into 1 inch chunks
8 wooden skewers soaked in water for 10 minutes
For the marinade:
3 TBSP soy sauce
2 TBSP sesame oil
1 TBSP rice vinegar
2 garlic cloves, minced
1 tsp freshly grated ginger
1/4 cup sliced green onion
For the pineapple kimchi sauce:
1/2 cup diced pineapple
2 TBSP Kimchi hot sauce
2 tsp honey
DIRECTIONS
In a small bowl mix the marinade ingredients together then stir in the chicken chunks, pour into a quart size zip top plastic bag and seal the bag removing as much air as possible. Move the chicken around in the bag to make sure its all coated and then refrigerate for at least 2 hours.
Puree the pineapple in a food processor or blender and pour in a small bowl with the Kimchi sauce and honey, mix and set aside.
Remove the chicken chunks from the marinade and pierce with the skewers filling up 1/2 of one side of each skewer.
Heat up an indoor or outdoor grill to high and cook turning every few minutes until chicken is cooked through and outside is slightly charred, about 15 minutes total. Serve the chicken skewers with the pineapple kimchi sauce.
Print Recipe
14 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment