Sweet and sour kebabs in a frying pan

Ingredients:

• 1/4 cup + 2 tbsp apricot jam
• 2 tablespoons tamari or soy sauce
• 1.5 tsp Calabrian chili paste
• 0.5 tsp. dark sesame oil
• 1 chicken breast (220 g), cut into 2 cm cubes.
• 1 red bell pepper, diced into 2cm cubes.
• 2 cups pineapple, cut into 2cm cubes
• 1 tbsp. l. olive oil
• Special equipment: twelve 25cm long bamboo skewers (soak in water)

Preparation:

1. In a large zip-lock bag, combine 1/4 cup apricot jam, tamari, chili paste, and sesame oil. Add the diced chicken and stir. Marinate in the refrigerator for at least 4 hours or overnight.
2. Heat a grill pan over medium heat. Thread the ingredients onto each skewer in the following order: pepper, chicken, pineapple, chicken, pepper, chicken, pineapple. Repeat until all the chicken is used; reserve the marinade in the bag.
3. Drizzle the kebabs with olive oil and place them on a hot grill pan. Cook, turning frequently, until the chicken is cooked through and the edges of the pineapple are golden brown, about 10 minutes.
4. Meanwhile, combine the remaining marinade and the remaining 2 tablespoons of apricot jam in a small saucepan and bring to a boil. Brush the kebabs with this mixture 2-3 times during grilling.