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 Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
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
