Hawaiian Pineapple Coconut Chicken Skewers Recipes

HAWAIIAN CHICKEN AND PINEAPPLE SKEWERS

Steps:

• Whisk together pineapple juice, low-sodium soy sauce, SPLENDA® Sweetener, ketchup, garlic, and ginger. Pour into a large resealable bag and add chicken. Let marinate in the refrigerator at least 4 hours and up to overnight.
• Thread chicken, pineapple, peppers, and onion onto skewers. (Discard bag with marinade.)
• Heat a grill or grill pan over medium-high heat. Brush each skewer with olive oil and season with salt and pepper. Grill skewers, turning occasionally, until chicken is nicely charred and cooked through, about 12 minutes. Serve with lime wedges.

HAWAIIAN CHICKEN

Steps:

• For the chicken: Combine the soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice, then pour into a container or resealable bag.
• Add the chicken and marinate anywhere from 2-24 hours.
• Heat the grill to medium. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until chicken is cooked through.
• Add the pineapple to the grill and cook for 2-3 minutes per side. Arrange the pineapple and chicken on a serving plate.
• For the rice: Bring the coconut milk and water to a boil. Add in the salt and rice. Cover, reduce heat to low and simmer for 18 minutes. Stir in the brown sugar.
• Serve the chicken and pineapple with the coconut rice. Garnish with lime wedges and cilantro if desired.

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 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).

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.

COCONUT CHICKEN AND PINEAPPLE SKEWERS

Steps:

• Soak bamboo skewers in water for at least 30 minutes.
• Cut chicken into 3/4-inch cubes and place in a bowl.
• Place garlic, shallot, ginger, cilantro, salt, cumin, peanut oil, lime juice and coconut milk in processor or blender. Puree until smooth liquid forms.
• Pour marinade over chicken and refrigerate for at least 30 minutes or up to 3 hours, turning occasionally.
• Preheat grill to medium. Add marinated chicken cube then pineapple cube then another marinated chicken cube to each bamboo skewer. Grill until chicken is slightly golden all over, turning as needed (about 5 minutes each side).