Hands On: 20 minutes
Total Time: 50 minutes
Makes: 4 to 6 servings
1 cup (250 mL) tomato sauce
3/4 cup (175 mL) Allen’s Apple Juice Not From Concentrate
2 tbsp (30 mL) dark brown sugar
1 tbsp (15 mL) apple cider vinegar
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) hot sauce
1/4 tsp (1 mL) smoked paprika
6 boneless skinless chicken thighs, cubed
2 red peppers, cored and cut into 1-inch (2.5 cm) pieces
1/2 pineapple, cut into 1-inch (2.5 cm) cubes
1 medium red onion, cut into 1-inch (2.5 cm) pieces
12 bamboo or metal skewers
2 tbsp chopped fresh cilantro (optional)
Heat tomato sauce, apple juice, brown sugar, vinegar, mustard, hot sauce and paprika in saucepan set over medium heat. Bring to boil. Reduce heat; simmer for 20 to 30 minutes or until slightly thickened. Divide sauce in half.
Thread chicken, red peppers, pineapple and red onion onto metal or soaked bamboo skewers.
Heat grill to medium-high heat; grease grate well. Grill skewers, turning and basting with half of the barbecue sauce, for 12 to 15 minutes or until chicken, vegetables and pineapple are grill-marked and chicken reaches internal temperature of 165°F (74°C).
Sprinkle with cilantro (if using). Serve with reserved barbecue sauce.
1. Add heat and smokiness to barbecue sauce by adding one chopped chipotle chili pepper in adobo sauce. Omit smoked paprika and hot sauce.
2. Substitute any Allen’s apple juice in this recipe if desired.