Giada gets nostalgic for the '70s with these Sweet-and-Sour Shish Kabobs.
Directions for: Sweet-and-Sour Shish Kabobs
Ingredients
cup plus 2 tbsp apricot preserves
2 Tbsp tamari or soy sauce
1 tsp Calabrian chili paste
tsp toasted sesame oil
1 lb(s) chicken breast, cut into 1" dice
1 red bell pepper, cut into 1-inch dice
2 cups diced pineapple (1" dice)
1 Tbsp olive oil
Directions
1. In a large resealable bag, combine 1/4 cup of the apricot preserves, the tamari, chili paste and sesame oil. Add the diced chicken and toss to combine. Marinate in the refrigerator for at least 4 hours or up to overnight.
2. Preheat a grill pan over medium heat. Thread each skewer in the following order: pepper, chicken, pineapple, chicken, pepper, chicken, pineapple. Repeat until all the chicken is used; reserve the marinade in the bag.
3. Drizzle the skewers with the olive oil and place them in the hot grill pan. Cook, rotating often, until the chicken is cooked through and edges of the pineapple are golden brown, about 10 minutes.
4. Meanwhile, place the reserved marinade and the remaining 2 tablespoons apricot preserves in a small saucepan and bring to a boil. Baste the skewers with this mixture 2 or 3 times during cooking.
Tips and Substitutions
Special equipment: twelve 10-inch bamboo skewers, soaked
See more: Chicken, Grill, Main, Poultry
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