- 6 whole 6-7 ounce chicken breasts
- 1/2 cup maple syrup
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 1/2 whole pineapple, finely diced
- 2 whole jalapenos, minced
- 1 bunch (small) cilantro, roughly chopped
- 1 whole small red onion, diced
- 1 teaspoon rice wine vinegar (or white vinegar)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Black pepper to taste
- 2 cans Bush's Bourbon and Brown Sugar Grillin' Beans
Step 1: If you’re using wooden skewers, be sure to soak the skewers in water for several hours first.
Step 2: Slice the chicken breasts into six even pieces, then thread each piece onto a separate skewer.
Step 3: Combine maple syrup, soy sauce, and pineapple juice in a small saucepan.
Step 4: Bring it to a boil, then reduce the heat to medium and let it bubble up and reduce by about one-fourth. Set aside to cool.
Step 5: In a small bowl, combine chopped pineapple, jalapeno, cilantro, red onion, vinegar, sugar, salt, and pepper. Set this aside, and try not to eat it all with a bag of blue corn chips! I speak from experience here.
Step 6: Grill the chicken kabobs until they’re done, then baste the maple reduction over the kabobs toward the end of the grilling time. Remove them from heat and place them on a platter.
Step 7: To serve, top the kabobs with the jalapeno salsa. They look gorgeous on a serving platter!
Serve individual kabobs with Bush’s Bourbon and Brown Sugar Grillin’ Beans. The Pioneer Woman