Hawaiian Chicken Skewers Recipes

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.

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.

Steps:

• In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder.
• Separate mixed marinade into two parts, one to mix with chicken, the other for sauce to serve over rice at the end.
• Stir the chicken pieces and pineapple into the marinade until well coated.
• Cover and marinade in the refridgerator at least 2 hours (full day preferred).
• Preheat grill to medium heat.
• Lightly oil the grill grate.
• Thread chicken and pineapple alternatively onto skewers.
• Grill 15 - 20 minutes, turning occasionally, or until juices run clear.
• Great over rice, use saved half of marinade sauce when serving over rice.

Steps:

• Heat grill.
• Soak bamboo skewers in water for about 30 minutes.
• Heat oil in small saucepan over medium-high heat until hot.
• Add onion; cook and stir until tender.
• Stir in brown sugar, chili sauce, lime juice, salt, allspice, ginger, and cayenne.
• Remove from heat.
• Cut chicken breast half into 1/2 inch-wide length-wise strips (not cubes!!) Add spice mixture, toss to coat.
• Weave chicken strips onto skewers.
• When ready to grill, oil grill rack.
• Place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals.
• Cook 7-10 minutes , or until chicken is no longer pink, turning once and brushing frequently with spice mixture.

Steps:

• Put chicken in large shallow dish.
• Drain pineapple, keep 1/2 cup juice.
• Set pineapple aside.
• Mix juice with the next 7 ingredients in small pan.
• Bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Pour over chicken.
• Cover and chill for 1 hour.
• Remove chicken from marinade, reserve marinade.
• Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on skewers.
• Grill kabobs over hot coals 20 minutes or until chicken is done.
• Turn and baste frequently with marinade.
• Serve over hot rice.

Steps:

• Mix all marinade ingredients and add chicken. Marinate for 1 to 2 hours, no more.
• If you are using wooden skewers, be sure to soak them in water for 2 hours.
• Heat grill to medium-high.
• Alternate chicken, pineapple and pepper pieces on skewers. Place on grill until chicken is cooked through, about 5 minutes on each side.