Thai-Spiced Chicken Kabobs

Thai-Spiced Chicken Kabobs

Ingredients

    1  small fresh pineapple ( 3 to 3-1/2 lb.)
    Nonstick cooking spray or cooking oil
    1  pound skinless, boneless chicken breast halves, cut into 1-inch pieces
    1  recipe Thai Brushing Sauce (see recipe below)
    1  tablespoon butter, melted
    1  tablespoon packed brown sugar (optional
    Hot cooked rice (optional)
    Fresh basil leaves (optional)


Methods:

1.    Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside.

2.    Thread pineapple pieces onto 4 long skewers,* leaving 1/4 inch space between pieces.

3.    Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once.

4.    In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. Makes 4 servings.

5.    Thai Brushing Sauce: In a small bowl, combine 2/3 cup sweet-and-sour sauce, 2 tablespoons snipped fresh basil, 1 teaspoon Thai seasoning or five-spice powder, and 1 minced clove garlic. Makes about 3/4 cup.

6.    Make-Ahead Directions: Up to 24 hours ahead, prepare Thai Brushing Sauce, cut pineapple into slices, and thread chicken onto skewers. Cover and store separately in refrigerator.