Copycat Hueys Chicken And Pineapple Skewers Recipes

JERK CHICKEN AND PINEAPPLE SKEWERS

Provided by Kardea Brown

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 22

Jerk Chicken and Pineapple Skewers image

Steps:

For the jerk marinade: Combine the brown sugar, lime juice, orange juice, oil, soy sauce, vinegar, allspice, ginger, salt, thyme, cinnamon, nutmeg, garlic, bay leaf, chile and scallion in a food processor and puree. (You can mix in a bowl if you don't have a food processor.)
For the kebabs: Place the chicken in a gallon-size resealable bag. Pour the marinade over the chicken (reserve any extra marinade for later use). Seal the bag and refrigerate 1 hour.
Sprinkle the red onion with salt and pepper. Assemble metal skewers with the chicken, red onion, pineapple and peppers, alternating each ingredient. Brush the kebabs with the remaining marinade.
Preheat a grill to medium-high heat. Spray the grill grates with cooking spray.
Grill the kebabs until the chicken registers 165 degrees F in the center on an instant-read thermometer, about 4 minutes per side. Serve warm.

Ingredients

3 tablespoons brown sugar
2 tablespoons lime juice (from about 2 limes)
2 tablespoons orange juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons white vinegar
1 tablespoon ground allspice
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cloves garlic, minced
1 bay leaf, crushed
1 Scotch bonnet or habanero chile, stemmed and seeded
1 scallion, chopped
2 pounds boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
1 large red onion, diced into 1 1/4-inch pieces
Kosher salt and freshly ground black pepper
3 cups fresh pineapple cut into 1 1/4-inch chunks
1 to 2 large green peppers, diced into 1 1/4-inch pieces
Nonstick cooking spray, for the grill grates

CHICKEN AND PINEAPPLE SKEWERS

Provided by Tyler Florence

Categories appetizer

Time 1h15m

Yield 16 skewers

Number Of Ingredients 12

Chicken and Pineapple Skewers image

Steps:

In a saucepan over medium heat, add the ketchup, soy sauce, honey, mustard, sugar, garlic, and lemon juice. Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool.
Heat an outdoor grill or a grill pan. Cut each chicken thigh into 2 pieces. Peel the pineapple and cut it into 1 1/2-inch chunks. Alternating between the chicken and pineapple, thread the pieces onto the skewers. Brush them with olive oil and season them with salt and pepper. Remove the garlic cloves from the barbecue sauce and discard; put about half the sauce into a small bowl for later. Brush skewers with some of the sauce. Cook them on the grill, basting regularly with the barbecue sauce, until cooked through, about 10 to 15 minutes. Serve with reserved barbecue sauce on the side for dipping.

Ingredients

1 cup ketchup
1/4 cup low sodium soy sauce
1/4 cup honey
1 tablespoon yellow mustard
1/4 cup brown sugar
2 whole garlic cloves
1 lemon, juiced
8 boneless skinless chicken thighs
1 fresh pineapple
16 wooden skewers, soaked in water for 30 minutes
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper

ULTRA EASY PINEAPPLE CHICKEN KABOBS

For people who love chicken, pineapple, and pepper.

Provided by c siebester

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 30m

Yield 2

Number Of Ingredients 6

Ultra Easy Pineapple Chicken Kabobs image

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Thread green bell pepper, onion, chicken, and pineapple onto skewers; brush with barbeque sauce.
Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.

Nutrition Facts : Calories 321.2 calories, Carbohydrate 49.6 g, Cholesterol 64.6 mg, Fat 3.1 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 0.8 g, Sodium 410.9 mg, Sugar 41.1 g

Ingredients

1 green bell pepper, cut into 1-inch pieces
½ onion, cut into 1-inch pieces
½ pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 (15 ounce) can pineapple chunks, drained
¼ cup barbeque sauce, or as needed
6 skewers

CHICKEN AND PINEAPPLE SKEWERS

Provided by Tyler Florence

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Chicken and Pineapple Skewers image

Steps:

Combine the ketchup, soy sauce, honey, mustard, brown sugar, garlic and lemon juice in a saucepan over medium heat. Simmer until thickened, about 10 minutes. Let cool.
Cut each chicken thigh into 2 pieces. Peel and core the pineapple; cut into 1-inch chunks. Thread the pieces onto 4 to 6 skewers, alternating between pineapple and chicken. Brush the skewers with olive oil and season with salt and pepper. Remove the garlic cloves from the barbecue sauce and set aside about half of the sauce for serving. Brush the skewers with some of the remaining sauce.
Preheat a grill to medium high. Grill the skewers, turning and basting with the sauce regularly, until cooked through, 10 to 12 minutes. Serve with the reserved sauce.

Ingredients

1 cup ketchup
1/4 cup low-sodium soy sauce
1/4 cup honey
1 tablespoon yellow mustard
1/4 cup packed light brown sugar
2 cloves garlic
Juice of 1 lemon
8 skinless, boneless chicken thighs
1 fresh pineapple
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper