| Level: | Intermediate |
| Total: | 4 hr 40 min |
| Active: | 40 min |
| Yield: | 12 skewers |
Ingredients
- 1/4 cup plus 2 tablespoons apricot preserves
- 2 tablespoons tamari or soy sauce
- 1 1/2 teaspoons Calabrian chili paste
- 1/2 teaspoon toasted sesame oil
- 1 1/2 pounds chicken breast, cut into 1-inch dice
- 1 red bell pepper, cut into 1-inch dice
- 2 cups diced pineapple (1-inch dice)
- 1 tablespoon olive oil
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 152 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 12 g |
| Cholesterol | 36 mg |
| Sodium | 187 mg |
Reviews
Not sure what happened but the shish-kabobs came out pastey. I left the marinate on for 6 hours. I grilled as suggested for 10 minutes but cooked a little longer. not a hit at my family Christmas party …no one liked them. perhaps it was the marinate.
Delicious and easy to make! I couldn’t grill so instead I browned on a skillet and finished in the oven. Turned out great. Highly recommend. Will be making again for friends & family.
Delicious and easy to make! You can make these as sweet or as spicy as you like. These are amazing grilled but can also be stir fried.
These were delicious! I used a little more of the jam because I’m more of a sticky sweet lover than sour but I’m sure it would’ve been just as delicious sticking to the recipe