Oriental Marinated Grilled Chicken Skewers



For Oriental Marinade:

1 lb. chicken tenders or chicken breasts cut into 2" pieces

2 Tbsp soy sauce

1 tsp brown sugar

2 Tbsp Flying Olive Pineapple Balsamic Vinegar

1 Tbsp Flying Olive Toasted Sesame Oil

½ Tbsp scallions, root end removed, white only sliced

½ Tbsp chopped or grated ginger root

¼ tsp garlic powder

For skewers: (these are suggestions. Use what you have or what's in season!)

8-10 bamboo skewers, more if needed (I use the longer ones so that I can hang the ends outside the grill. This prevents them from burning so quickly)

½ can (20 ozs) pineapple chunks

1 med firm tomato, cut into 8 pieces or 15-20 cherry tomatoes, whole

¼ med onion, layers cut into 1 ½-2" pieces

½ green pepper, cut into 1 ½-2" pieces

Toasted sesame seeds for garnish


Cut chicken tenders into thirds or breasts into 2" pieces. Mix remaining marinade ingredients together in a shallow pan large enough to hold chicken in one layer. Place chicken in marinade, turning to coat. Marinate at least one hour and as long as overnight.

About an hour before you are ready to grill the chicken, place 8-10 bamboo skewers in a glass of water. Turn over after 30 minutes and soak other end.

Assemble skewers (older kids love to make their own), alternating chicken and vegetables until all ingredients are used. Keep the lower 3" of skewers free to make turning easier.

Heat the grill on high. Place the skewers on the grill and turn down the heat to medium. Turn every few minutes until chicken is completely cooked through, about 12-15 minutes. Let rest under foil for about 5 minutes. Serve.

Submitted by Barb L.