Tropical Chicken Tenders
Ingredients:
| 2 | pounds chicken tenderloins |
| bamboo skewers | |
| pineapple chunks (optional) | |
Marinade:
| 1 | cup pineapple juice |
| ½ | cup packed brown sugar |
| ⅓ | cup light soy sauce |
Combine marinade ingredients in a small saucepan over medium heat. Cook until almost boiling, and remove from heat. Place chicken in a bowl, and pour marinade over top. Cover and refrigerate at least an hour or over night. Stir once or twice.
Preheat grill to medium. Skewer chicken tenders length-wise, cap with pineapple chunks if desired. Brush grill grates with oil, then grill the chicken about 5 minutes per side.
Dipping Sauce:
| 1 | cup pineapple juice (divided) |
| 2 | tablespoons corn starch |
| ½ | cup packed brown sugar |
| ¼ | cup light soy sauce |
| 2 | tablespoons ginger paste |
| 1 | tablespoon minced garlic |
Combine ¼ cup pineapple juice and corn starch. Mix well and set aside. In a medium saucepan, combine remaining pineapple juice and other sauce ingredients. Over medium heat, cook until nearly boiling, stirring frequently. Add corn starch mixture and continue cooking until sauce has thickened.
Arrange chicken skewers on serving dish. (For bite-size appetizers, remove chicken from skewers and cut into chunks.) Lightly ladle a little sauce over top. Serve with additional sauce on the side.