Chicken Pineapple Kabobs
|Chicken breast||1 1⁄2 Pound (1 Whole One)|
|Soy sauce||2 Tablespoon|
|Vegetable oil||1 1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), crushed (Small Clove)|
|Peanut sauce||2 Tablespoon|
|Canned pineapple chunks||8 Ounce, drained (1 Can)|
1. Remove bones and skin from chicken breast. For ease in cutting, partially freeze chicken. Cut chicken into 5-inches pieces. Mix chicken, soy sauce, vegetable oil, sugar, ginger and garlic in glass bowl. Cover and refrigerate 10 minutes.
2. Prepare Peanut Sauce. Remove chicken from marinade; reserve marinade. Thread 2 or 3 chicken pieces alternately with pineapple chunks on each of 6 or 7 bamboo skewers, 6 inches long. Brush chicken with reserved marinade.
3. Arrange skewers in baking dish, 12 x 7 1/2 x 2 inches or on 12-inch round platter. Brush with marinade. Cover with waxed paper and microwave on high (100%) until chicken is done, 4 to 6 minutes. Serve with Peanut Sauce.