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Hawaiian Chicken Kabobs

Featured in the July 2016 Hookui.



Hawaiian Chicken Kabobs

  • 1 1/2 cups low-sodium shoyu
  • 3/4 cup brown sugar
  • 5 tablespoons cooking sherry
  • 4 tablespoons sesame oil
  • 4 teaspoons ginger, grated
  • 9 cloves garlic, minced Salt and pepper to taste
  • 8 skinless, boneless chicken breast, cubed into
  • 2 inch pieces
  • 1 pineapple; remove rind, core and cut into small chunks
  • 1 red onion, diced into
  • 1 1/4 inch pieces
  • 1 red pepper, diced into
  • 1 1/4 inch pieces Metal skewers
  • 2 sprigs of cilantro, minced


In a shallow glass dish, mix shoyu, brown sugar, cooking sherry, sesame oil, ginger, garlic, salt and pepper. Add chicken, pineapple, onion and pepper into marinade and toss. Cover, refrigerate for 2 hours. Preheat grill to medium high heat. Thread chicken, pineapple, onion and pepper alternately onto skewers. Lightly oil grill grate. Grill 15-20 minutes, turning occasionally, or until chicken juices run clear. Garnish with cilantro. Serves 8.


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