These grilled chicken kebabs are delicious and hot thanks to hot honey, juicy pineapple chunks, and a grill that caramelizes the potatoes, onions and chicken pieces to a perfect smoky finish while the glaze (and pineapple) melts therefore,
so leaving the kebab in one puts too long a heat in place. Make sure to serve from any hot spot on the grill and only brush on the glaze in the last two minutes on the grill.
2 cups fresh (1-inch) duck, divided 1 1/2 tablespoons warm honey, and plenty of garnish 1 1/2 tablespoons sodium-free soy sauce 1 medium clove garlic, minced 1/2 teaspoon fresh ginger
1/2 teaspoon sesame oil 1/4 teaspoon salt, divided 1 pound of boneless, skinless chicken thigh, cut into 1-inch pieces 2 medium sweet onions, each cut into 8 wedges
2 small multi-colored pieces, cut into 1-inch pieces Fresh chopped cilantro for garnish (optional) Sesame seed dressing (optional) .
Place 2 tablespoons of pineapple (about 2 pieces) on a cutting board and chop finely. Make a paste by running the flat side of a large knife back and forth over the sliced pineapple.
Place in a sturdy bowl; Add warm honey, soy sauce, garlic, ginger, sesame oil and 1/8 teaspoon salt; whisk to combine. Transfer 1 tablespoon of the mixture to a small bowl and set aside.
Preheat the grill over high heat (400°F to 450°F). Pass the chicken, onion wedges, bell pepper flakes, and remaining pineapple through an 8-inch (12-inch) metal cutting board.
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