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Hawaiian Chicken Kabobs

Featured in the July 2016 Hookui.

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Ingredients:

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

Directions:

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

Serves 8.

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