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Pineapple Chicken Kebabs with Cilantro-Lime Slaw

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Hands-on time 25 mins
Total time 25 mins
Yield

Serves 4 (serving size: 3 kebabs and 3/4 cup slaw)

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.

Ingredients

  • 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

Nutrition Information

  • calories 248
  • fat 11.1 g
  • satfat 2.3 g
  • monofat 5.1 g
  • polyfat 2.7 g
  • protein 24 g
  • carbohydrate 11 g
  • fiber 2 g
  • cholesterol 132 mg
  • iron 1 mg
  • sodium 564 mg
  • calcium 39 mg

How to Make It

  1. 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.

  2. Preheat broiler to high.

  3. 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.

  4. 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.