Pineapple Chicken Kebabs With Cilantro-Lime Slaw

• 1/2 cup pineapple juice
• 2 tablespoons rice vinegar, divided
• 1 tablespoon hoisin sauce
• 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
• 1 teaspoon honey
• 1/2 teaspoon fish sauce
• 1 garlic clove, crushed
• 1 1/4 pounds skinless, boneless chicken thighs
• 1/2 teaspoon kosher salt, divided
• 3 tablespoons canola mayonnaise
• 1 tablespoon fresh lime juice
• 3 cups thinly sliced red cabbage
• 1/2 cup chopped fresh cilantro

1. Combine juice, 1 tablespoon vinegar, hoisin, Sriracha, honey, fish sauce, and garlic in a small saucepan; bring to a boil. Reduce heat, and simmer 6 minutes or until reduced to about 3 tablespoons. Set aside 1 tablespoon juice mixture for serving.
2. Preheat broiler to high.
3. Cut chicken into 24 bite-sized pieces; thread 2 pieces onto each of 12 (6-inch) skewers. Place kebabs on a foil-lined baking sheet; brush with half of remaining 2 tablespoons juice mixture. Sprinkle chicken with 1/4 teaspoon salt. Broil 5 minutes or until chicken begins to brown. Turn chicken over; brush with remaining half of juice mixture. Broil 4 minutes or until done. Drizzle chicken with reserved 1 tablespoon juice mixture.
4. Combine remaining 1 tablespoon vinegar, remaining 1/4 teaspoon salt, mayonnaise, and juice in a medium bowl, stirring with a whisk. Add cabbage and cilantro; toss. Serve slaw with kebabs.

pineapple juice, rice vinegar, hoisin sauce, sriracha, honey, fish sauce, garlic, skinless, kosher salt, canola mayonnaise, lime juice, red cabbage, fresh cilantro

Taken from www.myrecipes.com/recipe/pineapple-chicken-kebabs-cilantro-lime-slaw (may not work)