Chicken Skewer Appetizers with Pineapple and Red Pepper

A very colorful presentation. Delicious Asian flavors marinate the chicken while juicy pineapple chunks add a sweet touch to the dish.


1 pound boneless chicken breast halves, each cut lengthwise into 4 strips
2 tablespoons dry sherry
2 tablespoons soy sauce
1 large clove garlic, minced
1 tablespoon sesame oil
1 teaspoon fresh ginger, minced
1 red bell pepper, cut into 16 (1/2-inch) chunks
16 (1-inch) fresh pineapple chunks

8 (6-inch) skewers, soaked in water 30 minutes


Place chicken in a ziplock bag. In a small bowl whisk together sherry, soy sauce, honey, garlic, oil and ginger. Pour into bag with chicken strips. Refrigerate, turning occasionally up to 2 hours.

Remove chicken from marinade reserving marinade. Place one red pepper chunk and one pineapple chunk on a skewer. Then weave a chicken strip accordion style, onto skewer. Place one more pineapple chunk and one pepper chunk on skewer. Continue with remaining 7 skewers. Brush with reserved marinade and grill or broil 4 minutes per side or until chicken is no longer pink inside.

Yields: 8 appetizers or 4 main dish servings

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