This has nothing to do with design, but I found this recipe a long time ago and it is apparently not on that person's blog anymore and I wanted to save it real quick so I can find it again later.
HAWAIIAN CHICKEN AND PINEAPPLE SKEWERS
Makes 14-16 skewers
3 lbs boneless, skinless chicken thighs (could use chicken breasts, but thighs stay more moist)
1 cup soy sauce or coconut aminos
1 (15 oz) can of pineapple chunks in 100% juice, drained (reserve 1 cup of juice)
1 cup coconut milk
1/2 cup honey
1 bunch of green onions, chopped (optional, reserve some for garnish)
1/2 large white onion, chopped
4-5 cloves garlic, minced
1 (2-inch) chunk ginger, grated
1 tsp toasted sesame oil
Trim the chicken of visible fat and cut into chunks about 2-inches in size.
Mix remaining ingredients, except drained pineapple chunks, a large bowl. If you find that your reserved juice doesn't quite measure a cup, just add water to yield the cup of liquid. Marinate the chicken for at least 4 hours, but overnight would be ideal.
An hour before you're ready to grill your chicken, soak your skewers. This will ensure they don't catch fire, or burn entirely.
Grill your skewers at a medium-low heat so that the marinade does not burn. Turn once after 5-7 minutes. If you do not have a grill you can use a indoor grill pan or broil them.
Enjoy them with stir-fried veggies or serve on a platter of coconut rice* and garnish with green onions.
*Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk and adding 1-3 tbsp shredded, unsweetened coconut.