Hawaiian Chicken And Pineapple Skewers Recipes

HAWAIIAN CHICKEN SKEWERS

Steps:

• Preheat grill or grill pan on medium heat.
• In a large bowl, whisk together barbecue sauce, soy sauce, vinegar, oil, garlic, ginger and honey until completely combined. Season with salt and red pepper flakes.
• Build skewers by alternating chicken, pineapple, peppers, and red onion. Place on a baking sheet and pour over half your marinade.
• Place skewers on preheated grill, and brush with reserved marinade. Cook five minutes and flip, brushing the other side with marinade as well.
• Cook five more minutes, or until the chicken is cooked through.
• Serve with white rice and a sprinkle of cilantro.

HAWAIIAN PINEAPPLE CHICKEN SKEWERS

Steps:

• Season the chopped chicken with the seasonings.
• Place the chicken in a Ziploc bag. Add the soy sauce, ginger, minced garlic, and 2 tablespoons of BBQ sauce to the bag.
• Remove any air from the bag and seal. Shake the bag until all of the chicken is coated with sauce.
• Marinate for at least 4 hours, preferably overnight.
• Place the chicken, onions, red pepper, and pineapples on the skewers. Save the cherry tomato for last.
• Turn a grill on medium-high heat. Grill for 4-5 minutes on each side until the chicken is no longer pink.
• Brush the remaining BBQ sauce over each of skewers before removing from the grill.
• Allow to cool before serving.

MINI HAWAIIAN CHICKEN SKEWERS

Steps:

• Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.
• Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.
• Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.

HAWAIIAN CHICKEN KABOBS

Steps:

• In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat grill to medium-high heat.
• Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

HAWAIIAN PINEAPPLE CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
• Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
• Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).