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Low in fat, this super-simple chicken skewer will dazzle with sensational flavors!
6 boneless, skinless chicken thighs, cut into bite-size pieces
3 tablespoons oil, divided
1 tablespoon Gefen Soy Sauce
2–3 cubes Gefen Frozen Garlic
1/2 fresh pineapple, cut into small cubes
8 shiitake mushrooms
Pure Foods by Estee White Wine Sauce, for brushing
Place one tablespoon oil, soy sauce, and frozen garlic in a ziplock bag and marinate chicken in the mixture. You can do this up to two days in advance.
Place the pineapple in a bowl and add another tablespoon of oil, just enough to coat. Cut the shiitake mushrooms in half and toss them in the remaining tablespoon oil.
Use metal skewers or soak wooden ones in water for half an hour.
Thread the pieces of chicken on the skewers, alternating with the mushrooms and pineapple.
Preheat your grill to high. Place the skewers on the grill, cooking halfway through. Turn over and brush generously with white wine sauce. Just before you’re ready to take it off the barbecue, turn it back to the other side and brush the first side with the white wine sauce. Let sit for two minutes before serving.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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