Joe’s Summer Chicken, Pineapple and Red Pepper Skewers with a Sticky Sauce
100g tomato ketchup
60g brown sugar
100ml soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
50g chili flakes
1-1/2 tablespoons oil
100g finely chopped shallot
4 (large) cloves garlic
2 tablespoons grated fresh ginger
600g diced boneless skinless chicken
100g red pepper diced
100g diced fresh pineapple
Combine ketchup, sugar, soy, vinegar, sesame oil and chili flakes.
Heat a pan on medium-low heat, add oil and shallots and sauté until tender. Add garlic and ginger and cook for 1 minute before pouring in the sauce. Simmer for 8 to 10 minutes then transfer to a dish to cool completely.
Once the sauce has cooled, pour 1/3 over the chicken and toss to coat. Reserve 1/3 for brushing and the remaining sauce can be served on the side.
Heat up griddle pan.
Thread the chicken onto skewers with the pepper and pineapple. (soak wood skewers for 20 minutes prior to using) and place on the griddle pan, cover and cook for 5-7 minutes. Use tongs to turn the chicken skewers, brush with sauce. Cover and continue to cook for 5 to 7 more minutes until fully cooked threw. Turn, brush again with more sauce and remove to a platter to serve.