Ingredients
1 pound boneless chicken breast halves, each cut lengthwise into 4 strips
2 tablespoons dry sherry
2 tablespoons soy sauce
2 tablespoons GOLDEN BLOSSOM HONEY
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
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
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
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
