THAI-SPICED CHICKEN KABOBS

THAI-SPICED CHICKEN KABOBS image

Categories Chicken

Yield 4 servings

Number Of Ingredients 8

1 small fresh pineapple ( 3 to 3-1/2 lb.)
Nonstick cooking spray or cooking oil
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 recipe Thai Brushing Sauce (see recipe below)
1 tablespoon butter, melted
1 tablespoon packed brown sugar (optional
Hot cooked rice (optional)
Fresh basil leaves (optional)

Steps:

1. Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside. 2. Thread pineapple pieces onto 4 long skewers,* leaving 1/4 inch space between pieces. 3. Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once. 4. In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. 5. Thai Brushing Sauce: In a small bowl, combine 2/3 cup sweet-and-sour sauce, 2 tablespoons snipped fresh basil, 1 teaspoon Thai seasoning or five-spice powder, and 1 minced clove garlic. Makes about 3/4 cup. 6. Make-Ahead Directions: Up to 24 hours ahead, prepare Thai Brushing Sauce, cut pineapple into slices, and thread chicken onto skewers. Cover and store separately in refrigerator.