Chicken and pineapple kebabs

Servings : 4

Ingredients

  • 250 mL (1 cup) CANTON™ Original Broth
  • 250 mL (1 cup) pineapple juice
  • 15 mL (1 Tbsp) Worcestershire sauce
  • 60 mL (1/4 cup) brown sugar
  • 30 mL (2 Tbsp) soy sauce
  • 2 garlic cloves, chopped
  • 2.5 mL (1/2 tsp) onion salt
  • 1 mL (1/4 tsp) hot pepper flakes
  • 20 cubes fresh pineapple
  • 20 pieces red onion, cut into squares
  • 750 g (1 1/2 lbs) chicken breasts, cut into 16 cubes

Preparation

Marinade and kebabs

  • In a bowl, combine marinade ingredients. Pour into a sealable bag and add chicken cubes.
  • Chill 4 to 24 hours to marinate.
  • Drain and pat dry chicken cubes, reserving marinade.
  • Thread chicken cubes onto skewers, alternating with pineapple and red onion.
  • Preheat barbecue on medium-high.
  • Oil hot grill grate and grill kebabs 7 to 9 minutes, turning often.
  • Once cooked, transfer kebabs to a cutting board and loosely cover with aluminum foil.
  • Let rest 5 minutes.

Sauce (suggested side)

  • Strain marinade and pour into a pot.
  • Bring to a boil, then simmer 5 minutes.
  • Meanwhile, combine 30 mL (2 Tbsp) butter and 15 mL (1 Tbsp) flour, then incorporate into marinade.
  • Continue cooking 3 minutes.

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