This weekend, my love of Kentuckyaki culminated in these Chicken and Pineapple Kebabs. I think I mentioned in my last post involving Kentuckyaki Sauce that it’s a really versatile sauce/marinade. And it is. You can put it on any protein or vegetable combination you like.
But I think I have a new favorite.These kebabs are the perfect balance of sweet and salty with juicy chunks of pineapple and chicken, marinated in teriyaki/bourbon/deliciousness and grilled to perfection.
- 1 cup tamari or soy sauce
- ½ cup water
- ¼ cup apple cider vinegar
- ¼ cup molasses
- ¼ cup honey
- 4 cloves garlic, minced
- 2 tablespoons grated ginger
- ½ cup bourbon
- 1 pound of chicken breast
- 1 red bell pepper
- 1 red onion
- 1 pineapple, peeled and cored
- In a saucepan over medium heat, whisk to combine the soy sauce, water, vinegar, molasses, honey, garlic, ginger, and half of the bourbon. Simmer for about 20 minutes, stirring occasionally. Add the remaining bourbon and simmer for another 5 minutes. Remove from heat.
- While sauce is simmering, cut the bell pepper, red onion, and pineapple into large chunks, about 1.5 inches square. Cut the chicken into large chunks about the same size as the veggies. Skewer the chicken, veggies, and pineapple, alternating the order. Repeat until all ingredients have been used.
- Drizzle about ½ cup of the Kentuckyaki Sauce over the kebabs, cover, and refrigerate for 15-20 minutes.
- Preheat barbecue to medium heat and grill kebabs for 3-4 minutes. Flip and grill for another 3-4 minutes or until the internal temperature of the chicken has reached 165 degreed F. Brush on leftover Kentuckyaki marinade on the kebabs two times while grilling.
- Remove from grill and serve over rice.
Served over rice with an extra drizzle of Kentuckyaki Sauce is the way to go.