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These adorable “all-in-one-bite” chicken skewers will have you popping way too many to count… At least, that’s what happened to me! The pungent combo of sweet and spicy rates super high in my book. Yields about 48 mini skewers
1 (20-ounce/570-gram) can Glicks Pineapple Chunks (reserve 3/4 cup juice for the sauce)
2 large green peppers, cut into 1-inch (2- and 1/2-centimeter) squares
2 tablespoons vegetable oil
Gefen Sesame Oil, for drizzling
1 tablespoon brown sugar
salt, for sprinkling
chili powder, for sprinkling
1 and 1/2 pounds (680 grams) chicken cutlets, cut into 1-inch (2- and- 1/2-centimeter) cubes and patted dry
1 teaspoon Gefen Sesame Oil
1 and 1/2 teaspoons Haddar Teriyaki Sauce
salt, to taste
pepper, to taste
3–4 tablespoons oil, for frying
1/2 cup cornstarch, for dredging
1/2 cup reserved pineapple juice
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 teaspoon oil
3 tablespoons brown sugar
2 tablespoons Glicks Soy Sauce
2 tablespoons rice vinegar
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 tablespoon chicken soup mix (gluten-free if needed)
2 tablespoons cornstarch, dissolved in 1/4 cup reserved pineapple juice
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place pineapple chunks and pepper squares on a baking sheet. Drizzle with vegetable and sesame oils and sprinkle with brown sugar, salt, and chili powder.
Toss together to coat well, then spread out evenly on the baking sheet. Roast in preheated oven for 30–40 minutes, or until edges are browned, mixing midway through the cooking time.
Meanwhile, prepare the chicken: Toss chicken cubes with sesame oil, teriyaki sauce, and salt and pepper to taste.
Heat oil in a large nonstick frying pan. Place cornstarch in a shallow bowl. Dredge the chicken in cornstarch and shake off the excess. Fry chicken on both sides until lightly browned, about three to four minutes on each side. Drain on paper towels.
Place all ingredients aside from the cornstarch slurry in a small saucepan. Whisk until well combined and bring to a boil over a medium heat.
Add cornstarch dissolved in the remaining pineapple juice and bring to a low boil, cooking until sauce has thickened. Remove from heat.
Thread a piece of pineapple, a piece of green pepper, and a chicken nugget, in that order, onto a five-inch (12 and 1/2 centimeter) skewer or toothpick.
Serve with dipping sauce. Best if served warm but may also be served at room temperature.
Food and Prop Styling by Renee Muller
Photography by Chavi Feldman
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