Barbecue Chicken and Pineapple Skewers
Serving Size / Yield
- 1 C. ketchup
- 1/4 C. soy sauce
- 1/4 C. honey
- 1 Tbs. yellow mustard
- 1/4 C. brown sugar
- 2 garlic cloves
- 1 lemon, juiced
- 8 boneless, skinless chicken thighs
- 1 pineapple
- salt and pepper, to taste
Soak the skewers for 30 minutes before using.
In a pot over medium heat, put the ketchup, soy sauce, honey, mustard, sugar, whole garlic, and lemon juice. Let it simmer and cook until thickened, which takes about 10 minutes. Set aside and let cool.
Heat the grill. Cut each chicken thigh into 2 pieces. Slice the pineapple into 2 inch chunks. Alternate between the chicken pieces and the pineapple when threading them on the skewers. Brush the skewers with oil and sprinkle with salt and pepper. Take the garlic cloves out of the sauce and throw away. Set aside half of the sauce for dipping later. Brush the skewers regularly with the barbecue while on the grill. Cook for about 10 to 15 minutes or until chicken is cooked all the way through.