Agave Pineapple Marinade & Finishing Sauce

Agave Pineapple Marinade & Finishing Sauce

This multi-use sauce is perfect as a marinade and a finishing sauce for your favorite grilled dishes.

YIELDS

6 to 8 servings

INGREDIENTS

Marinade

  • 1/2 cup Domino® Organic Blue Agave Nectar Amber Syrup
  • 6 ounces pineapple juice
  • 1/4 cup soy sauce
  • 1/4 cup teriyaki sauce
  • 1 tablespoon apple cider vinegar
  • 3 cloves garlic, crushed
  • 1 scallion, finely chopped

Kebabs

  • 2 pounds chicken breast, cut into chunks
  • 1/2 fresh pineapple, cut into chunks
  • 1 each, red and green bell peppers, sliced into 8 sections
  • 1 red onion, quartered and separated
  • 6 to 8 metal skewers

Sauce

  • 1 teaspoon cornstarch
  • 1 cup reserved marinade
  • 2 tablespoons Domino® Organic Blue Agave Nectar Amber Syrup

INSTRUCTIONS

Marinade

Place all ingredients in an airtight container; shake well to combine. Makes 2 cups; use 1 cup for marinade, and reserve 1 cup for finishing sauce.

Kebabs

Marinate chicken, pineapple and vegetables for 2 hours or overnight. Assemble kebabs on skewers by alternating ingredients.

Grill, uncovered, over medium heat, 6 to 8 minutes each side, or until chicken reaches an internal temperature of 165°F.

Sauce

In a small saucepan, whisk cornstarch and the reserved marinade. Bring to a boil, then simmer 5 to 7 minutes. Add agave nectar; mix well. 

Serve finishing sauce with kebabs.

QUICK TIP

After handling raw poultry, always wash hands and contact surfaces thoroughly.

Completely cook chicken through until internal temperature reaches a minimum of 165°F.