Grilled Chicken Skewers with Asian Flavors

Ingredients

for the marinade:

3 T. vegetable oil

2 T. soy sauce

1 T. toasted sesame oil

1 1/2 t. grated fresh ginger

3 cloves of garlic, minced

1 1/2 t. sugar

1/2 t. crushed red pepper flakes

2 lb. boneless, skinless chicken breasts, cut into about 1 1/2-inch pieces

1 medium red onion, cut into 1 inch pieces

2 zucchini, cut into 1/2-inch thick slices

vegetable oil, for drizzling on the veggies

salt & crushed red pepper flakes

2-3 c. fresh pineapple chunks

for serving:

sliced scallion

cooked brown rice

sweet chili sauce

Preparation

Add the marinade ingredients to a large resealable freezer bag along with the chicken chunks. Seal the bag, pressing out the excess air. Marinate the chicken in the refrigerator 30-60 minutes, turning the bag over a couple of times to make sure that everything is marinating evenly.

Remove the chicken from the refrigerator, drizzle a bit of vegetable oil over the vegetables and sprinkle with salt & crushed red pepper flakes to taste. Skewer the chicken, veggies and pineapple evenly onto metal skewers. (If you are using wooden skewers, be sure to soak them in water for at least 30 minutes prior to assembling the skewers to keep them from burning up on the grill.)

Heat the grill on high heat. Grill the skewers, turning occasionally to brown on all sides, until the chicken and veggies are cooked through, about 15 minutes. Serve the skewers over cooked brown rice (if desired), sprinkled with scallion and the sweet chili sauce.