3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
8 skinless, boneless chicken breast halves - cut into 2 inch pieces
1 medium sweet onion, cut in thick slices
1 medium bell pepper, cut in thick slices
1 (20 ounce) can pineapple chunks, drained
or 1 fresh pineapple, cut in chunks
3 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
8 skinless, boneless chicken breast halves - cut into 2 inch pieces
1 medium sweet onion, cut in thick slices
1 medium bell pepper, cut in thick slices
1 (20 ounce) can pineapple chunks, drained
or 1 fresh pineapple, cut in chunks
In a shallow glass dish, mix the soy, brown sugar, sherry, sesame oil, ginger and garlic powder. Place the chicken pieces, onion and pepper slices and pineapple into the marinade and move around until well coated. Cover and marinate in the refrigerator for at least two hours. Preheat grill to medium-high heat. Lightly oil the grill grate. Alternate chicken, onion, pepper and pineapple on the (stainless or soaked bamboo) skewers. Grill 15 to 20 minutes, turning occasionally or until chicken is done.
This recipe is shared May 6-10, 2019 on radio stations
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com