Skewer Hawaiian
800 g chicken breasts
2 sweet red pepper
1 bank canned pineapple
1/3 cup apple cider vinegar
1/4 cup brown sugar
1 tablespoons water
1 tablespoons starch
salt
Slice the chicken, peppers and pineapple chunks about the same.
Stir remaining in the bank pineapple juice with sugar and vinegar, bring to a boil, add the pre-dissolved starch in cold water, boil for 2 minutes until thickened weak, half cooked pour the sauce into a bowl.
Rub the chicken with salt and pepper.
Strung pieces of pineapple, chicken and peppers alternately on skewers.
Cook barbecue Hawaiian over the coals on the grill or in a frying pan grill, basting periodically half the sauce, the other half of the sauce to cook barbecue apply.
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