Grilled Chicken Skewers with Caramelized Pineapple Sauce
Makes 4 servings. Difficulty
1/2 cup chopped onion 1/3 cup honey 1/2 cup dry red wine 2 Tablespoons balsamic vinegar 2 Tablespoons pineapple juice 1 Tablespoon gf soy sauce 2 cups diced fresh pineapple 3-4 boneless, skinless chicken breasts, cut into 1 inch pieces 24 cubes of fresh pineapple (about 1 inch) 1 red bell pepper, cut into 1 inch pieces 1/2 yellow bell pepper, cut into 1 inch pieces 1 small onion, quartered 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 teaspoons olive oil
Combine the onion and honey in a medium, non-stick skillet and set over medium heat. Cook for about 12 minutes or until golden brown, stirring occasionally. Add the red wine, balsamic vinegar, pineapple juice, and gf soy sauce; cook for 10 minutes. Stir in the 2 cups diced pineapple; cook for 5 minutes. Keep warm over low heat.
Prepare the grill.
Thread the chicken, pineapple, bell peppers and onions, alternately onto metal or wooden skewers. Season the kebabs with salt and freshly ground black pepper. Drizzle oil over the top and turn to coat. Place the kebabs on the grill; grill for 10-15 minutes, turning occasionally, or until the chicken is cooked through. Transfer to a platter. Pour the caramelized pineapple sauce over the top; tent with foil and let rest 5 minutes before serving.