Pagoda Polynesian Mai Tai Chicken Skewers

Instructions

1. 1

   Cut the chicken breast into

2. 2

   5 cm (1 inch) cubes and set aside.

3. 3

   In a large bowl, whisk together the soy sauce, pineapple juice, EverClear Mai Tai, brown sugar, sesame oil, grated ginger, minced garlic, and chili flakes to create the marinade.

4. 4

   Add the chicken cubes to the marinade, toss to coat well, cover, and refrigerate for at least 1 hour (up to 4 hours for more flavor).

5. 5

   While the chicken marinates, cut the red bell pepper, green bell pepper, and red onion into

6. 6

   5 cm (1 inch) pieces.

7. 7

   Soak wooden skewers in water for 30 minutes to prevent burning, if using wooden skewers.

8. 8

   Thread the marinated chicken, red bell pepper, green bell pepper, and red onion pieces alternately onto the skewers.

9. 9

   Preheat a grill or grill pan to medium-high heat. Lightly oil the grill grates.

10. 10

    Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.

11. 11

    While the skewers are grilling, pour the leftover marinade into a small saucepan. Bring to a boil, then reduce heat to simmer.

12. 12

    In a small bowl, mix the cornstarch with water to make a slurry. Stir the slurry into the simmering marinade and cook for 1-2 minutes until thickened.

13. 13

    Brush the cooked skewers with the thickened sauce before serving, or serve the sauce on the side for dipping.

14. 14

    Serve hot and enjoy your Pagoda Polynesian Mai Tai Chicken Skewers!