Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 2 tablespoons of adobo sauce from canned chipotles, 1 cup of pineapple juice, 1/4 cup of low-sodium soy sauce, 1/4 cup of light brown sugar, 2 tablespoons of rice vinegar, 1 tablespoon of grated fresh ginger, 2 minced cloves of garlic, and 1 teaspoon of sesame oil in a large bowl to create the marinade.

2. 2

   Cut 1.5 pounds of boneless, skinless chicken thighs into 1-inch pieces, then add the chicken to the prepared marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate the chicken to marinate for a minimum of 2 hours or up to 4 hours.

3. 3

   While the chicken marinates, cut 1 fresh pineapple into 1-inch chunks, then alternately thread the marinated chicken pieces and pineapple chunks onto 8 wooden or metal skewers, setting aside the remaining marinade.

4. 4

   Pour the reserved marinade into a small saucepan and in a separate small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry, then bring the marinade to a gentle simmer over medium heat and gradually whisk in the cornstarch slurry, continuing to cook and stir constantly for 2-3 minutes until the glaze thickens to your desired consistency; optionally, add 1 finely minced chipotle pepper for extra heat.

5. 5

   Preheat a grill to medium-high heat, ensuring the grates are clean, and lightly oil the grill grates to prevent the skewers from sticking.

6. 6

   Place the chicken and pineapple skewers on the preheated grill, grilling for 12-15 minutes, turning them every 3-4 minutes and brushing generously with the prepared chipotle-pineapple glaze during the last 5-7 minutes of cooking until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

7. 7

   Remove the cooked skewers from the grill and let them rest for 5 minutes before serving for optimal juiciness.