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This is a fun spin on one of my favorite appetizers. I used chicken cutlets, but this recipe also works very well with dark chicken fingers.
4 chicken cutlets or 6 chicken bottoms, cut into bite size
2 cubes Gefen Frozen Garlic
2 cubes Gefen Frozen Ginger
3 tablespoons Telma Sweet Chili Sauce
1–2 tablespoons oil
2 teaspoons soy sauce
2 cups Beleaves Frozen Pineapple cubes
1 cup Telma Sweet Chili Sauce
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Toss the pineapple cubes with chili sauce and spread out evenly on the baking sheet. Bake for one hour.
Mix garlic, ginger, chili sauce, oil, and soy sauce in a bowl. Add the chicken to the bowl to marinate.
Heat a grill pan. Weave the chicken onto skewers and grill for two minutes on each side. Add pineapple chunks onto the chicken skewers and serve.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
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Was delicious!!! Thank you so much!!!!!!!!