Today's Flavor with Chef Nikki Shaw
Fun Friday HAWAIIAN CHICKEN & PINEAPPLE SKEWERS
6 10-inch wooden skewers
6 chicken thighs, boneless & skinless
18 pineapple chunks, fresh or canned
1 teaspoon old bay seasoning
¾ cup thick teriyaki glaze
1. Soak wooden skewers in water for 20 minutes, to prevent burning. Cut each thigh in half, lengthwise. First thread 1 piece of pineapple onto the skewer, then 1 chicken strip. Repeat the process, alternating chicken & pineapple. Each skewer should begin & end with a piece of pineapple.
2. Preheat oven on broil. Line a sheet pan with foil & coat with non-stick spray. Lay chicken skewers flat onto pan, season with old bay & brush on thick teriyaki glaze. Turn over & repeat on the other side.
3. Place pan under broiler, 10-inches below heating element. Lightly broil for 14-17 minutes, turn halfway through cooking time.
servings: 6 / prep time: 20 minutes / cook time: 20 minutes