Wednesday, June 27, 2012

Maple-Glazed Chicken Kabobs With Sweet Jalapeno Salsa


6 whole chicken breasts (6-7 ounces each)

1/2 cup maple syrup

1/4 cup soy sauce

1/4 cup pineapple juice

1/2 whole pineapple, finely diced

2 jalapeno peppers, seeded and finely minced

1 small bunch cilantro, roughly chopped

1 small red onion, diced

1 teaspoon rice wine vinegar

1 tablespoon sugar

1/2 teaspoon salt

black pepper


1 If using wooden skewers, soak in water for several hours. Slice each chicken breast into six even pieces and thread onto a separate skewer.
2 Combine the maple syrup, soy sauce, and pineapple juice in a small saucepan. Bring to a boil, then reduce the heat to medium and let it bubble up and reduce by about one-fourth. Set aside to cool.
3 In a small bowl, combine chopped pineapple, jalapeno, cilantro, red onion, vinegar, sugar, salt and pepper. Set aside.
4 Grill chicken kababs until nearly done. In last few minutes of grilling, baste them with the maple syrup mixture. Remove from heat and place on a platter. To serve, top the kababs with the pineapple salsa.

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