Ingredients

• 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

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Instructions

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