Easiest Way to Cook Yummy Mikes Pineapple Chicken Skewers

Without fail cooking ultimate Mike's Pineapple Chicken Skewers easy, tasty, practical.

Good Evening every body, at this time you get present recipe Mike's Pineapple Chicken Skewers with 25 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 25 ingredients and 8 stages of easy cooking Mike's Pineapple Chicken Skewers.

Ingredients all Mike's Pineapple Chicken Skewers

1. Prepare : Meats.

2. Needed : Extra Large Boneless Chicken Breasts [fat trimmed].

3. Prepare : Vegetables & Fruits.

4. Needed : Green Bell Peppers.

5. Prepare : Pineapple Chunks.

6. Needed : Purple Onions.

7. Prepare : Marinade.

8. Prepare : 20 oz Dole Crushed Pineapples.

9. Prepare : Teriyaki Sauce [your favorite brand].

10. Needed : Minced Ginger.

11. Prepare : Garlic Chili Sauce.

12. Prepare : Bottle Teriyaki Miso Sauce [optional] [not to be mixed in marinade].

13. Prepare : Optional Brine.

14. Prepare : Sugar.

15. Needed : Salt.

16. Needed : Equipment.

17. Needed : Sized Ziplock Bag.

18. Needed : Pair Barbecue Tongs.

19. Needed : Metal Skewers.

20. Needed : Bowl.

21. Needed : Pot.

22. Prepare : Brush.

23. Prepare : Serving Suggestions.

24. Needed : Tortilla - Naan - Pita Breads [or bad of your choosing].

25. Needed : White Rice.

If all ingredients Mike's Pineapple Chicken Skewers it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Mike's Pineapple Chicken Skewers

1. TO BRINE CHICKEN: In a small pot, heat two cups water, salt and sugar until dissolved. Add some ice cubes to cool the mixture down. Pour in large bowl. Add chicken breasts. Add just enough cold water to cover breasts. Add four cups ice and mix up. Place in fridge to brine for five to six hours minimum or no longer than eight hours. You can also pre-cut your chicken into 1"x1" cubes and brine for 2 1/2 to 4 hours..

2. Add everything in the Marinade section [except for the Teriyaki Miso Sauce] in a Ziplock bag and mix..

3. Pull chicken from brine and place in marinade bag. Allow chicken to marinate for two hours or longer. Reserve marinade sauce for later use..

4. Chop all vegetables in 1"x1" cubes. Cut chicken in 1"x1" cubes as well. Thread chicken on metal skewers starting and ending with chicken pieces. Thread vegetables and pineapple in between chicken pieces..

5. OPTIONAL: Lightly brush constructed skewers with Teriyaki Miso Sauce. This sauce is optional since it does have a slightly bitter Miso taste to it. However, by adding the pineapple chunks, it negates the flavor almost entirely..

6. Grill until fully cooked at 425° to 450°. Usually about 15 minutes. Be careful not to burn by turning skewers regularly. Serve with Tortillas, Naan bread or any other breads that you can place your chicken in..

7. You can also bake these. I use a convection oven like the one pictured. If you choose to bake, add chicken chunks, vegetables and pineapples on a nonstick sheet or oven safe liner and bake at 425° for 30 minutes. Serve with white rice..

8. Lastly, you can use your pineapple marinade to make a thick sauce to drizzle over rice. Do this by bringing marinade to a hard boil and adding 2 tablespoons corn starch mixed with a small amount of water in a seperate bowl. Then, slowly add it to your simmering marinade. Simmer until sauce thickens to the consistency you desire.The longer it simmers the thicker your sauce will become..

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