1 pound boneless chicken thighs
½ cup soy sauce
½ cup pineapple juice
¼ cup sesame oil
4 garlic cloves, chopped fine
4 scallions, chopped
1 tablespoon grated ginger
2 teaspoons toasted sesame seeds
1 pinch black pepper
Cut each thigh into strips, trim excess fat.
Combine all the other ingredients into a large mixing bowl and mix well.
Place chicken onto skewers.
Add skewered chicken to mixing bowl and spoon marinade onto chicken to coat all sides.
Cover and refrigerate chicken for at least 2 hours, up to 24 hours.
Press “Pre-Heat”, set temperature at 390˚F and set cooking time at 6-8 minutes. Press “Start”.
Once ready place skewers in the Fry Pan Basket and cook.
Repeat steps 6-7 with remaining skewers.
If using wooden skewers, soak the skewers in water before adding chicken to keep them from burning.