For the banana ketchup: 

4 ripe bananas, peeled and chopped

2 Tablespoons tomato paste

1 onion, diced

4 cloves garlic, minced

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon allspice

1 1/2 cups water

1/4 cup Pompeian Organic White Wine Vinegar

For the chicken skewers: 

2 lbs. boneless chicken thighs, cut into 2” pieces

1/4 cup soy sauce

2 Tablespoons banana ketchup

1/4 cup lemon soda

1 teaspoon minced garlic

1 teaspoon minced ginger

2 Tablespoons lime juice

Pompeian Organic Robust Extra Virgin Olive Oil Spray 


  1. Add the banana, tomato paste, onion and garlic to a food processor with a metal blade and process until smooth.
  2. Transfer to a medium saucepan then add water, vinegar, sugar and spices. Cook on low heat until it reaches the consistency of ketchup.
  3. Combine all ingredients in a bowl, cover and refrigerate overnight. Soak skewers in water for 30 minutes and add a few pieces of chicken to each one.
  4. Spray Pompeian Organic Robust Extra Virgin Olive Oil Spray onto the skewers and grill over medium high heat for 4-5 minutes per side.
  5. Baste with banana ketchup 2 minutes before fully cooked, serve with quick-pickled vegetables.
  6. Serve.