Ingredients for Yangtze Chicken Skewers
- Boneless Skinless Chicken Breast Halves
- 1 cup cubed fresh pineapple (or 1 (20 ounce) can of pineapple chunks, drained)
- 1/4 cup soy sauce
- 2 tablespoons ketchup
- White Wine
- Orange Marmalade
- 1 tablespoon honey
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Yangtze Chicken Skewers? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Yangtze Chicken Skewers
- In a large glass or ceramic bowl, whisk together 1/4 cup soy sauce, 2 tablespoons ketchup, 2 tablespoons dry sherry or wine, 1 tablespoon orange marmalade, and 1 tablespoon honey.
- Cut 1 lb boneless, skinless chicken breasts into 1-inch cubes. Add the chicken to the marinade, ensuring each piece is coated thoroughly.
- Cover and refrigerate for at least 1 hour (or up to overnight for maximum flavor).
- Preheat your grill to medium-high heat. Alternatively, preheat your broiler.
- Remove the chicken from the marinade and discard the marinade.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Thread the chicken cubes and 1 cup cubed fresh pineapple onto the skewers, alternating between chicken and pineapple.
- Grill the skewers for 12-15 minutes, turning occasionally, until the chicken is cooked through and the pineapple is slightly caramelized. If broiling, place skewers 4-6 inches from the heat source and cook for 10-12 minutes, flipping halfway through.
- Remove from heat and let rest for a few minutes before serving. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
175g
Fat
2g
Carbs
16g
