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Ingredients
- Sauce
- 2 tbsp. sugar
- 4 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 2 tbsp. rice wine
- 2/3 cup chicken stock
- 1 1/2 tbsp. cornstarch
- 3 garlic cloves (minced)
- 1 tbsp. sesame oil
- 2 tbsp. chili paste
- 2 tsp. sesame oil
- 1/2 inch ginger (grated)
- Marinade
- 1/2 cup soy sauce
- 3 minced garlic cloves
- 2 tbsp. cornstarch
- 1/3 cup sweet chili sauce
- 1 tbsp. chili paste
- Skewers
- 4 cups boneless skinless chicken thighs (halved)
- 2 cups cubed pineapple
- 2 cups red peppers (chunks)
- 2 cups quartered onions
Preparation
Step 1
•Combine the marinade ingredients and place chicken in it for a minimum of 2 hours in the fridge. Skewer the chicken along with a piece of pepper, pineapple and onions onto each.
•BBQ each at 350 F for 5 minutes a side, basting with marinade.
•Combine sauce ingredients and boil until slightly thickened.
•For the last 2 minutes baste with the sauce. Serve more sauce on the side.