These Polynesian-style skewers are a great make-ahead appetizer for a holiday party. The tropical flavors of ginger and pineapple provide a pleasant escape on a snowy night.

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Ingredients

Directions

  • Drain pineapple, reserving juice. Set chunks aside. In a small bowl, combine drained pineapple juice, ketchup, crystallized ginger, garlic, jalapeno, salt, vinegar and teriyaki sauce; stir to mix thoroughly.

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  • Cut chicken into 32 equal-size pieces. Place in a plastic resealable bag; add pineapple juice mixture. Seal and shake to combine. Refrigerate at least 6 hours or overnight.

  • Use small skewers; if they are wooden, soak in a bowl of cold water for at least 30 minutes. Drain chicken, reserving marinade. Place drained marinade in a nonstick saucepan; cook over high heat until reduced to a thick glaze, about 10 minutes. Let cool.

  • Place 1 chicken piece, 2 scallion pieces and a pineapple chunk on end of each skewer. Brush with a little of the glaze; repeat, using remaining ingredients. Can be assembled several hours ahead, covered with plastic wrap and refrigerated.

  • Heat broiler. Coat broiler pan with nonstick cooking spray. Place skewers on prepared pan, brush again and broil for 4 minutes, turn, brush with remaining glaze and broil 5 more minutes or until lightly browned. Serve warm or at room temperature.

Nutrition Facts

37 calories; 2 g total fat; 10 mg cholesterol; 90 mg sodium. 4 g carbohydrates; 4 g protein;

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