Japanese Yakitori

Yakitori is the name for grilled chicken kabobs in Japan. These are especially pretty when prepared accordion-style on skewers. The vegetables are woven between ribbons of chicken, and everything is brushed with a gingery marinade.

Yield

Makes 6 servings

Ingredients

1	pound boneless skinless chicken breasts, cut into 3/4-inch-wide strips
2	tablespoons sherry or pineapple juice
2	tablespoons reduced-sodium soy sauce
1	tablespoon sugar
1	tablespoon peanut oil
1/2	teaspoon minced garlic
1/2	teaspoon minced ginger
5	ounces red pearl onions
1/2	fresh pineapple, cut into 1-inch wedges

Preparation

Place chicken in large resealable food storage bag. Combine sherry, soy sauce, sugar, oil, garlic and ginger in small bowl; mix thoroughly to dissolve sugar. Pour into plastic bag with chicken; seal bag and turn to coat thoroughly. Refrigerate 30 minutes or up to 2 hours, turning occasionally. (If using wooden or bamboo skewers, soak skewers in water 30 minutes to prevent burning.)
Meanwhile, place onions in boiling water for 4 minutes; drain and cool in ice water to stop cooking. Cut off root ends and slip off outer skins; set aside.
Drain chicken, reserving marinade. Weave chicken accordion-style onto skewers, alternating onions and pineapple with chicken. Brush with reserved marinade; discard remaining marinade.
Grill on uncovered grill over medium-hot coals 6 to 8 minutes or until chicken is cooked through, turning once.