I’ve previously mentioned how much I don’t like heavy sauces so this would be another example where traditional bottled glazes tend to have too much sugar and are what I call ‘sticky sweet’.

This home-made version takes away most of that sugary taste and artificial preservatives, allowing the natural sweetness from the honey and pineapple juice to shine through. Couple that with the caramel hints on the broiled pineapple and the tangy hoisin sauce and you’ll be reaching for seconds.

The cabbage and carrot slaw will not only add beautiful color and a crunchy element to your plate, the simple dressing made with mayonnaise, chopped cilantro, rice wine vinegar and fresh lime juice, perfectly compliment the flavors of the kabob marinade.

Ingredients:
12 wooden skewers soaked in water for 1 hour
4 boneless, skinless chicken thighs

For the Glaze:
4 cloves garlic, finely chopped
1 quarter fresh pineapple, cut into chunks
1 cup pineapple juice
2 tablespoons hoisin sauce
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
2 tablespoons hot chile sauce
2 tablespoons honey
2 tablespoons Kosher salt

For the Slaw:
1 small head purple cabbage, thinly sliced
2 large carrots, peeled and shaved into ribbons
½ cup cilantro, chopped
½ cup mayonnaise
1 tablespoon rice wine vinegar
1 tablespoon fresh lime juice
1 tablespoon Kosher salt

Directions:

For the Slaw:

1) Place the cabbage, carrot ribbons and cilantro in a large salad bowl.

2) To make the dressing, combine the remaining slaw ingredients in a small bowl and stir until thoroughly incorporated.

3) Add the dressing to the salad bowl and toss all ingredients together. Chill the slaw until you’re ready to serve.

For the Chicken:

1) Combine all of the glaze ingredients in a small pan and place it on the stove set to medium-high heat. Bring the mixture to a boil and allow it to cook until it has thickened and reduced in half, about 8-10 minutes.

2) Preheat your oven to broil.

3) Cut the chicken thighs into 1-inch pieces and alternately thread the chicken and pineapple chunks onto the skewers.

4) Place the threaded kabobs onto a foil-lined baking sheet and brush an even layer of the glaze over the chicken and the pineapple. Season the kabobs with kosher salt.

5) Set the pan under the broiler and broil the kabobs for 5 minutes or until they begin to brown.

6) Remove the pan from the oven, turn the kabobs over and repeat another layer of the glaze and salt.

7) Return the pan to the oven and broil an additional 5 minutes until the kabobs are browned.

8) Remove the pan from the oven and drizzle the remaining glaze over the kabobs.

9) To serve, portion the kabobs onto plates along with a side of the slaw.