6 chicken thighs, skinless and boneless or 12 chicken strips
2 cloves of garlic, minced
1 cup of soy sauce
1/2 cup of rice vinegar
1/3 cup of rum
1/8 teaspoon of black pepper
2 green peppers, cut into 2 cm pieces
2 cups of pineapple chunks in juice, without the juice
2 medium onions, peeled and cut into wedges or scallions in brine
6 chicken thighs, skinless and boneless or 12 chicken strips
2 cloves of garlic, minced
1 cup of soy sauce
1/2 cup of rice vinegar
1/3 cup of rum
1/8 teaspoon of black pepper
2 green peppers, cut into 2 cm pieces
2 cups of pineapple chunks in juice, without the juice
2 medium onions, peeled and cut into wedges or scallions in brine
Cut the chicken thighs or strips into 2.5 cm pieces
Place them in a refrigerator-proof dish
Mix the garlic, soy sauce, rice vinegar, rum, and black pepper, and pour over the chicken pieces
Let it marinate in the refrigerator for one day, flipping the chicken occasionally
Thread the chicken, peppers, pineapple, and onions onto skewers, arrange on a baking sheet, and bake in a preheated oven until the chicken is cooked through
Brush with the marinade sauce from time to time
Serve 6-8 pieces
Can also grill on a barbecue for 15 minutes, flipping the skewers and brushing with the marinade.
