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Categories:
fresh orange zest orange juice brown sugar soy sauce fresh ginger rice vinegar sesame oil ground coriander chicken breasts pineapple
Viewed: 73 - Published at: 6 years agoIngredients
- 34 teaspoon fresh orange zest
- 13 cup fresh orange juice
- 3 tablespoons brown sugar, firmly packed
- 2 tablespoons soy sauce
- 4 teaspoons fresh ginger, minced
- 4 teaspoons rice vinegar
- 1 tablespoon sesame oil
- 12 teaspoon ground coriander
- 1 12 lbs chicken breasts, skinned and boned (cut into 1 1/2 inch cubes)
- 1 medium pineapple, peeled, cored and cut into 1 inch chunks
Method
- In a medium size bowl, mix orange zest, juice, sugar, soy sauce, ginger, vinegar, oil, and coriander - reserve 1/4 cup marinade.
- Stir chicken in remaining marinade.
- Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Lift chicken from marinade and drain briefly (discard marinade).
- Thread chicken and pineapple chunks on thin metal skewers, alternating 2 chicken chunks and 1 pineapple chunk.
- Brush reserved marinade over pineapple.
- Place skewers on a lightly greased grill 4-6 inches above a solid bed of hot coals.
- Cook, turning and basting with reserved marinade, until chicken is no longer pink in center (6-8 minutes).
