Name: Sweet-and-Sour Shish Kabobs
Yield: 12 servings
Ingredients: ¼ cup plus 2 tbsp apricot preserves; 2 Tbsp tamari or soy sauce; 1 ½ tsp Calabrian chili paste; ½ tsp toasted sesame oil; 1 ½ lb(s) chicken breast, cut into 1" dice; 1 red bell pepper, cut into 1-inch dice; 2 cups diced pineapple (1" dice); 1 Tbsp olive oil

Yields

12 servings

Giada gets nostalgic for the ’70s with these Sweet-and-Sour Shish Kabobs.

ingredients

cup plus 2 tbsp apricot preserves

Tbsp tamari or soy sauce

1 ½

tsp Calabrian chili paste

tsp toasted sesame oil

1 ½

lb(s) chicken breast, cut into 1" dice

red bell pepper, cut into 1-inch dice

cups diced pineapple (1" dice)

Tbsp olive oil

Ingredient Substitution Guide

directions

Notes

Special equipment: twelve 10-inch bamboo skewers, soaked

Step 1

In a large resealable bag, combine 1/4 cup of the apricot preserves, the tamari, chili paste and sesame oil. Add the diced chicken and toss to combine. Marinate in the refrigerator for at least 4 hours or up to overnight.

Step 2

Preheat a grill pan over medium heat. Thread each skewer in the following order: pepper, chicken, pineapple, chicken, pepper, chicken, pineapple. Repeat until all the chicken is used; reserve the marinade in the bag.

Step 3

Drizzle the skewers with the olive oil and place them in the hot grill pan. Cook, rotating often, until the chicken is cooked through and edges of the pineapple are golden brown, about 10 minutes.

Step 4

Meanwhile, place the reserved marinade and the remaining 2 tablespoons apricot preserves in a small saucepan and bring to a boil. Baste the skewers with this mixture 2 or 3 times during cooking.

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Sweet-and-Sour Shish Kabobs

ingredients

directions

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