You will need:
- 4 boneless chicken breasts (cut into thick pieces)
- 16 large pineapple chunks
- 2 medium sized onions, quartered and layers separated
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons Worcestershire sauce
- 4 cloves crushed garlic
- 1 teaspoon fresh grated ginger
- 2 tablespoons brown sugar
- Freshly ground pepper
- 4-5 skewers
For basting
- ¼ cup soy sauce
- 3 tablespoons melted butter
Directions
Make the marinade. In a large airtight container or zipper storage bag, combine chicken pieces, soy sauce, sesame oil, Worcestershire sauce, crushed garlic, grated ginger and brown sugar. Place in the refrigerator overnight.
Preheat broiler (high heat setting). Arrange marinated chicken pieces, onions and pineapple chunks onto the skewers, alternating the ingredients. Place on a baking sheet lightly sprayed with vegetable oil and add a bit of freshly ground pepper. Broil on high for 6-8 minutes, basting the kabobs a couple of times. Rotate, and broil for an additional 6-8 minutes, basting a few more times. (cooking time will vary depending on the oven and oven rack placement). Serve over a plate of brown or white rice.