This dish will be served with Bush’s Bourbon and Brown Sugar Grillin’ Beans. I love this flavor!
If you’re using wooden skewers, be sure to soak the skewers in water for several hours first.
If you’re using metal skewers, you can soak them, too. But it won’t do anything.
Ha. I crack myself up. But only 1/10th of the time.
Slice the chicken breasts into small pieces, then thread each piece onto a separate skewer.
Combine maple syrup, soy sauce, and pineapple juice in a small saucepan. I spy pulp!
Bring it to a boil, then reduce the heat. Let it bubble up and reduce it by about one-fourth, then set aside to cool.
Chop up some fresh pineapple, jalapeno, and red onion really finely.
Throw it into a small bowl and add some rice wine vinegar, sugar, salt, and pepper. Set this aside, and try not to eat it all with a bag of blue corn chips!
I speak from experience here.
Grill the chicken kebabs until they’re done…
Then baste the maple sauce over the kabobs toward the end of the grilling time. Remove them from heat and place them on a platter.
To serve, top the kabobs with the jalapeno salsa. Gorgeousness
Serve kabobs with Bush’s Bourbon and Brown Sugar Grillin’ Beans.