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I acquired both my nickname and the idea for this recipe while working at an awful franchised restaurant in my college years. These are great for Summertime cookouts at tailgate partys or just for get-togethers. The sauce is fairly versatile and can be used for an array of different meats and applications (I originally used the sauce for chicken wings). For people such as myself who have acid reflux I have indicated some ingredients that can be left out in order to help curb the heartburn.
Ingredients
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon lime juice (Optional)
- 1 tablespoon lemon juice
- 3 tablespoons maraschino cherry juice
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper (Optional)
- ¼ cup pineapple juice
- ¼ cup dry white wine
- ¼ cup hot pepper sauce (such as Crystal®) (Optional)
- ¾ cup reduced-sodium soy sauce
- 1 (8 ounce) package fresh mushrooms, stems removed
- 1 small red onion, cut into chunks
- 1 red bell pepper, cut into 1 inch pieces
- ½ pint cherry tomatoes
- 4 skinless, boneless chicken breast halves – cut into 1 inch pieces
- 16 wooden skewers, soaked in water
- 16 fresh pineapple chunks
- 16 maraschino cherries, stemmed
Directions
Step 1
Make the marinade by whisking the brown sugar, honey, lime juice, lemon juice, maraschino cherry juice, garlic powder, ginger, black pepper, cayenne pepper, pineapple juice, wine, hot pepper sauce, and soy sauce together in a large, non-metallic bowl. Toss the mushrooms, onion, bell pepper, tomatoes, and chicken in the marinade; cover and refrigerate at least 1 hour.
Step 2
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 3
On each skewer, thread a piece of chicken, then three of the veggies followed by another piece of chicken then a pineapple slice and one maraschino cherry at the end. Mix and match the vegetables as you assemble the skewers. Cook on the preheated grill until the chicken is no longer pink in the center and the vegetables are tender, about 10 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 191 | |
| % Daily Value * | |
| Total Fat2g | 2% |
| Saturated Fat1g | 3% |
| Cholesterol34mg | 11% |
| Sodium1018mg | 44% |
| Total Carbohydrate29g | 10% |
| Dietary Fiber2g | 8% |
| Total Sugars16g | |
| Protein15g | |
| Vitamin C59mg | 293% |
| Calcium32mg | 2% |
| Iron2mg | 9% |
| Potassium453mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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