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

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


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