A sweet-tangy-spicy glaze of Asian pantry staples caramelizes beautifully under the broiler. To complete the meal, serve with jasmine rice tossed with sliced green onions and lime rind strips.
1/2 cup pineapple juice
2 tablespoons rice vinegar, divided
1 tablespoon hoisin sauce
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1 teaspoon honey
1/2 teaspoon fish sauce
1 garlic clove, crushed
1 1/4 pounds skinless, boneless chicken thighs
1/2 teaspoon kosher salt, divided
3 tablespoons canola mayonnaise
1 tablespoon fresh lime juice
3 cups thinly sliced red cabbage
1/2 cup chopped fresh cilantro
How to Make It
Combine juice, 1 tablespoon vinegar, hoisin, Sriracha, honey, fish sauce, and garlic in a small saucepan; bring to a boil. Reduce heat, and simmer 6 minutes or until reduced to about 3 tablespoons. Set aside 1 tablespoon juice mixture for serving.
Preheat broiler to high.
Cut chicken into 24 bite-sized pieces; thread 2 pieces onto each of 12 (6-inch) skewers. Place kebabs on a foil-lined baking sheet; brush with half of remaining 2 tablespoons juice mixture. Sprinkle chicken with 1/4 teaspoon salt. Broil 5 minutes or until chicken begins to brown. Turn chicken over; brush with remaining half of juice mixture. Broil 4 minutes or until done. Drizzle chicken with reserved 1 tablespoon juice mixture.
Combine remaining 1 tablespoon vinegar, remaining 1/4 teaspoon salt, mayonnaise, and juice in a medium bowl, stirring with a whisk. Add cabbage and cilantro; toss. Serve slaw with kebabs.