I did an Instagram live when I made this dinner – and while it came out beautiful and delicious, it wasn’t entirely practical for a weeknight meal.
I posted it to The Kosher Tomato Facebook Page if you wanted to check it out. It’s a wonderful mess of me trying to make dinner, while talking louder than my 5-year-old ( who was also doing her own version of an instagram live) and making sure my 12 month old was entertained. There is some whining, but hey – it was live, and it was real life.
Here is a much simpler version that is sure to be a winner, because it’s about the cooking technique, some really good ingredients that work well together; and you’ll get it done in just about 30 minutes. You don’t have to worry about putting the ingredients on the skewers, make sure they stay on the skewers, and then take them OFF the skewers. That’s not bad if you want to entertain (the picture is pretty GORG!!) but, on a weeknight? let’s be serious.
If you make this, I encourage you to take pictures and tag me on social media! I love to see your renditions! below is not the fanciest of my photos, but honestly – each bite was stacked with juicy morsels. You’re gonna want to make this!
- 1 pound boneless, skinless chicken breasts
- 1/2 fresh pineapple
- (I purchased one that was already peeled) cut the same size as chicken
- 1/2 of each red green, yellow peppers, cut the same size as the chicken (any peppers will do)
- 1 -2 red onions, slice in 1/2 inch rounds.
- 1 Tablespoon olive oil
- Pam spray - or other oil spray
- 1/2 cup pure maple syrup
- 1/2 cup soy sauce
- 1 Tablespoon toasted sesame oil
- 1 teaspoon red chili flakes (optional, but gives a nice balance)
- 1 tablespoon sesame seeds, optional
- 1 teaspoon ground ginger
- kosher salt, to taste
- freshly ground black pepper, to taste
- Preheat your oven to 375 and 400 if you have a convection oven. Slather olive oil over the onions, peppers and pineapple. Season with salt and freshly ground black pepper. Roast on a sheet pan for about 15 - 20 minutes, until everything has softened and is charred around the edges. The pineapple may have to come out sooner, due to the sugar content. You don't want it to burn)
- Meanwhile, season your chicken well with salt, pepper and ground ginger. Separately, mix together the maple syrup, soy sauce and sesame oil (sesame seeds and chili flakes if using) and pour SOME of this mixture over the chicken. Make sure that the chicken is liberally basted, but NOT swimming in the marinade. (you can save some of this for a fish marinade or the like, as long as it has not touched the chicken!) Allow the chicken to hang out while your veggies are cooking.
- In a large saute pan, with just a minimal amount of spray, saute the chicken on high heat. Turn when the sides start to lift from the pan and turn opaque. They are done when they are as firm as the skin of your palm (near your thumb) and caramelized.
- Serve by stacking your chicken and veggies. (cut into small cubes for small children, and watch as they beg for the large pieces from your plate - even though it's the same food! 🙂