Chicken Kebabs Shanghai

• 34 teaspoon fresh orange zest
• 13 cup fresh orange juice
• 3 tablespoons brown sugar, firmly packed
• 2 tablespoons soy sauce
• 4 teaspoons fresh ginger, minced
• 4 teaspoons rice vinegar
• 1 tablespoon sesame oil
• 12 teaspoon ground coriander
• 1 12 lbs chicken breasts, skinned and boned (cut into 1 1/2 inch cubes)
• 1 medium pineapple, peeled, cored and cut into 1 inch chunks

1. In a medium size bowl, mix orange zest, juice, sugar, soy sauce, ginger, vinegar, oil, and coriander - reserve 1/4 cup marinade.
2. Stir chicken in remaining marinade.
3. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Lift chicken from marinade and drain briefly (discard marinade).
5. Thread chicken and pineapple chunks on thin metal skewers, alternating 2 chicken chunks and 1 pineapple chunk.
6. Brush reserved marinade over pineapple.
7. Place skewers on a lightly greased grill 4-6 inches above a solid bed of hot coals.
8. Cook, turning and basting with reserved marinade, until chicken is no longer pink in center (6-8 minutes).

fresh orange zest, orange juice, brown sugar, soy sauce, fresh ginger, rice vinegar, sesame oil, ground coriander, chicken breasts, pineapple

Taken from www.food.com/recipe/chicken-kebabs-shanghai-481282 (may not work)