Ingredients
For the Marinade:
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1/4 cup extra virgin olive oil
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2 tablespoons tomato paste
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2 tablespoons tamari or soy sauce
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1 tablespoon honey
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1 tablespoon chopped pickled ginger
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2 chipotle chilis in adobo sauce
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1 teaspoon sweet or smoked paprika
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1 teaspoon fresh thyme leaves
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1/2 teaspoon kosher salt
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1/2 teaspoon ground black pepper
For the Skewers:
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1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-2 inch chunks
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3 cups fresh pineapple chunks
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Green onions, sliced, for garnish
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Fresh basil, chopped, for garnish
For the Bang Bang Sauce:
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1/2 cup mayonnaise
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1/3 cup sweet Thai chili sauce
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1 tablespoon tamari or soy sauce
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1 small clove garlic, minced
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1 teaspoon lime zest
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1 tablespoon chopped pickled ginger
Instructions
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Prepare the Marinade:
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In a blender or food processor, combine olive oil, tomato paste, tamari or soy sauce, honey, chopped pickled ginger, chipotle chilis, paprika, thyme, salt, and black pepper. Blend until smooth
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Marinate the Chicken:
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Place the chicken chunks in a large bowl and pour the marinade over them. Toss to coat evenly.
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Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
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Assemble the Skewers:
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If using wooden skewers, soak them in water for 30 minutes to prevent burning.
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Thread the marinated chicken and pineapple chunks alternately onto the skewers.
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Grill the Skewers:
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Preheat your grill or grill pan to medium-high heat.
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Place the skewers on the grill and cook, turning occasionally, until the chicken is cooked through and has light grill marks, about 10-12 minutes total.
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Prepare the Bang Bang Sauce:
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In a small bowl, whisk together mayonnaise, sweet Thai chili sauce, tamari or soy sauce, minced garlic, lime zest, and chopped pickled ginger until well combined.
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Serve:
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Arrange the grilled skewers on a serving platter.
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Drizzle with the Bang Bang sauce or serve it on the side for dipping.
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Garnish with sliced green onions and chopped fresh basil.
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Serve with lime wedges and your choice of coconut or cilantro rice for a complete meal.
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