Hot-Honey Chicken and Pineapple Kabobs

INGREDIENTS: 

  ·      2 cups fresh pineapple chunks (1-inch), divided 

·       1 1/2 tablespoons hot honey, plus more for garnish

·       1 1/2 tablespoons lower-sodium soy sauce

·       1 medium clove garlic, minced

·       1/2 teaspoon grated fresh ginger

·       1/2 teaspoon toasted sesame oil

·       1/4 teaspoon salt, divided

·       1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

·       2 medium sweet onions, cut into 8 wedges each

·       2 small multicolored bell peppers, cut into 1-inch pieces

·       Chopped fresh cilantro for garnish (optional)

·       Sesame seeds for garnish (optional)

INSTRUCTIONS:

Place 2 tablespoons (about 2 chunks) pineapple on a cutting board and finely chop. Drag the flat side of a large knife back and forth over the chopped pineapple to form a paste. Transfer to a medium bowl; add hot honey, soy sauce, garlic, ginger, sesame oil and 1/8 teaspoon salt; whisk to combine. Transfer 1 tablespoon of the mixture to a small bowl and set aside.

Preheat grill to medium-high heat (400°F to 450°F). Thread chicken, onion wedges, bell pepper pieces and the remaining pineapple chunks onto 8 (12-inch) metal skewers.

Place the kebabs on oiled grates; grill, uncovered, turning occasionally and repositioning as needed to avoid hot spots and brushing with remaining hot honey mixture during final 2 minutes of cook time, until slightly charred and an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, about 12 minutes.

Transfer the kebabs to a platter; brush with the reserved 1 tablespoon hot honey mixture and sprinkle with the remaining 1/8 teaspoon salt. Garnish with cilantro, sesame seeds and/or additional hot honey, if desired.

Source: Eattingwell.com