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.
We absolutely love this easy, fast summer meal. The kebabs would be as fantastic on the grill as they were under the broiler too. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/pineapple-chicken-kebabs/
I made this for 2 of us with 12 ounces of chicken thighs (2). It was super easy and VERY good! So was the slaw. The meat was so moist and tender. I think the meat was only in the broiler for about a total of 6 minutes. I accidently added 2 tablespoons of vinegar to the glaze and didn't boil it down completely to 3 tablespoons. I ended up adding 1/2 tablespoon vinegar to the slaw dressing and also adding 1 tablespoon of the glaze. I think that really gave it added flavor. I used angel hair slaw and light mayo. This recipe as written would not have served 4. You would need to double the glaze for that much chicken and increase the amount of slaw.
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