I will be going to Hawaii with my grand daughter in just 4 days...so I will not be posting while there.
But in anticipation of the trip I got out my "Trader Vics Tiki Party" cookbook to share a few great recipes to go with my vacation mode. These grilled chicken skewers are glazed with a sweet Hawaiian pineapple sauce. Great for an appetizer of main course.
2 T, vegetable oil
2 cloves garlic, minced
1 T. grated fresh ginger
4 boneless chicken breasts
1 c. soy sauce
1/2 c. sake
1/4 c. white wine vinegar
1 c. brown sugar
1/4 c. pineapple juice
1 c. fresh pineapple chunks
1 t. minced garlic
2 T. cornstarch dissolved in 2 T. cold water
Soak 24 bamboo skewers in warm water for 20 minutes.
In a small bowl stir together the oil, garlic, and ginger. Trim any fat from th chicken breasts and pat dry. Slice each chicken breast into 6 long strips about 1/4" thick. Lay the chicken strips on a work surface and thread each onto a skewer weaving the skewer in and out to hold the chicken in place. Brush the chicken with the flavored oil. Can be covered and refrigerated for up to 24 hours at this point.
To make the sauce in a saucepan combine the soy sauce,sake, vinegar, brown sugar, pineapple juice, pineapple and garlic. Bring to a boil over medium heat. Lower the heat and simmer until reduced to 2 c., about 10 minutes. Drizzle the cornstarch mixture, whisking constantly, until sauce is smooth.
Preheat a grill to medium hot. Season the chicken with salt and pepper. Grill turning the chicken one until chicken is cooked through.
To serve, brush the sauce over the hot chicken. Arrange on a platter with extra sauce.