Big chunks, bold flavor, and perfect grill char every time. Huge shoutout to TigerChef for the amazing set of knives that made prep a breeze — super solid, feel great in hand, and built to last. Use code: HEATHER25 for a discount!
3–4 lbs chicken breasts or chicken thighs, cut into large chunks
1 whole pineapple, chopped into large chunks
1–2 sweet onions, cut into chunks
1 large package whole portabella mushrooms, cleaned
3–4 large zucchini, cut into large chunks
1 bottle Bear & Burton’s W Sauce “Fireshire”
1 whole head garlic, minced
1 large shallot, minced
¼ cup olive oil
½ cup white wine
In a bowl, whisk together:
Fireshire sauce
Olive oil
White wine
Minced garlic
Minced shallot
Place chicken chunks in a large bowl and pour enough of the sauce over to coat well. Cover and marinate in the refrigerator for at least 2 hours, or up to overnight. Do not marinate the veggies with the chicken. This keeps them fresh and prevents them from getting soggy.
After marinading, thread chicken and vegetables onto skewers, keeping pieces large for grilling.
Just before grilling, pour or brush the remaining sauce over the veggies and pineapple.
Grill over medium-high heat, turning occasionally, until the chicken is cooked through and everything has a beautiful char.
