Gingered Pineapple Chicken Skewers

• 2 (15 ounce) cans crushed pineapple
• 3 tablespoons lime juice
• 5 tablespoons soy sauce
• 1 tablespoon light brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 3 pounds boneless skinless chicken breast or thigh meat, cut lengthwise into 1-inch wide strips
• 1 medium scallion, thinly sliced for garnish
• 36 (6-inch) wooden skewers

1. Combine everything except chicken and skewers in a large nonreactive bowl and whisk to combine.
2. Add chicken strips and toss to coat.
3. Cover and marinate at least 4 hours.
4. When ready to cook, heat oven to 425 degrees and arrange a rack in the middle.
5. Remove chicken from marinade (reserving marinade) and thread 1 piece of chicken on each skewer.
6. Heat the reserved marinade in a saucepan until boiling and boil for 3 minutes.
7. Cool a bit before using.
8. Arrange skewers on a foil-lined baking sheet in a single layer.
9. Bake for 10 minutes, flip skewers and baste with remaining marinade (you don't need to use it all).
10. Bake about 5 more minutes, until golden brown on both sides.
11. Transfer to a platter, garnish skewers with scallions, and serve.

pineapple, lime juice, soy sauce, light brown sugar, sesame oil, ginger, chicken, scallion, wooden skewers

Taken from www.foodnetwork.com/recipes/aida-mollenkamp/gingered-pineapple-chicken-skewers-recipe.html (may not work)