Summer time means BBQ season! Try out these easy and delicious Maple Chicken Skewers with your family. Serve with rice, a veggie, and Tzatziki.
If using wooden skewers, soak for at least 1 hour so they don’t burn when cooking.
Preheat the oven or BBQ to 400˚F (200˚C). Line a baking sheet with aluminum foil if using the oven.
Combine the pineapple juice, maple syrup, and soy sauce in a pot. Bring to a boil, then reduce to medium and let bubble until thick like syrup (about 5 minutes). It will thicken more as it cools. If it get’s too thick, add 1 tablespoon of pineapple juice to make it more spreadable.
Skewer the chicken, alternating with pepper and onion if desired. Otherwise, skewer the vegetables on separate skewers.
If using pieces, stack about 4 pieces of chicken on each skewer. If using strips, thread them back and forth onto the skewer. You should have about 9 skewers.
BBQ: Cook chicken on the barbecue for about 5 minutes per side. Oven: Drizzle the baking sheet with about 1 teaspoon of oil. Bake the skewers for about 15 minutes. Brush the chicken with the maple glaze in the last few minutes of cooking time. The internal temperature of chicken should read 165˚F (74˚C) when an instant read thermometer is inserted into the thickest part. The chicken should have no pink in the centre when cut.
Serve the chicken skewers with tzatziki or a yogurt dip on the side. To make this a complete meal, pair with rice and a salad or veggie.
You can substitute apple juice for pineapple juice
To make this recipe gluten free, make sure to use gluten free soy sauce or tamari