Sweet and slightly-spicy chicken kebabs are paired with a creamy and bright slaw for an easy 25-minute weeknight dinner.
To make the pineapple glaze, combine pineapple juice, rice vinegar, hoisin sauce, Sriracha, honey, fish sauce and garlic and bring to a boil. Reduce the heat and simmer to allow the sauce to slightly thicken. While the sauce is cooking, cut chicken thighs into bite-size pieces and thread onto skewers. Sprinkle the chicken with a little salt and brush with the sauce. The chicken is then broiled for 6 minutes before turning and brushing with more of the pineapple sauce.
While the chicken is cooking, toss together sliced cabbage and cilantro with a simple dressing of vinegar, lime juice, salt and mayonnaise.
Serve the chicken kebabs with the reserved sauce and slaw.