Chicken with Agave Pineapple Marinade and Finishing Sauce

Categories: Poultry- Chicken

Ingredients

• 1/2 cup Domino Organic Amber Agave Nectar
• 6 oz. pineapple juice
• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce
• 1 Tbsp. apple cider vinegar
• 3 cloves garlic, crushed
• 1 scallion, finely chopped
• Chicken Pineapple Kebabs
• 2 lb. chicken breast, cut into chunks
• 1/2 fresh pineapple, cur into chunks
• 1 each-red and green bell peppers, sliced into 8 sections
• 1 red onion, quartered and separated
• 6 to 8 metal skewers
• finishing sauce:
• 1 tsp. cornstarch
• 1 cup reserved marinade
• 2 Tbsp. Domino Organic Amber Agave Nectar

Directions

1. Marinade:

2. Place all ingredients in an airtight container. Shake well to combine. Use 1 cup for marinade and reserve 1 cup for finishing sauce.
3. Marinade chicken, pineapple and vegetables for 2 hours or overnight.
4. Assemble kebabs on skewers by alternately ingredients. Grill, uncovered, over medium heat 6 to 8 minutes each side or until chicken reaches an internal temperature of 160 degrees.
5. In a small saucepan, whisk cornstarch and reserved marinade. Bring to a boil, then simmer 5 to 7 minutes. Add agave nectar; mix well. Serve finishing sauce with kebabs

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