Copycat Hueys Chicken And Pineapple 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.

COPYCAT HUEY'S CHICKEN AND PINEAPPLE SKEWERS

Steps:

• Mix together all the ingredients in a gallon size zip top bag and seal well.
• Place in refrigerator and marinate for at least 4 hours to overnight.
• Place on skewers and grill until the chicken is no longer pink in the middle.
• Serve and enjoy!

HAWAIIAN PINEAPPLE CHICKEN SKEWERS

Steps:

• Season the chopped chicken with the seasonings.
• Place the chicken in a Ziploc bag. Add the soy sauce, ginger, minced garlic, and 2 tablespoons of BBQ sauce to the bag.
• Remove any air from the bag and seal. Shake the bag until all of the chicken is coated with sauce.
• Marinate for at least 4 hours, preferably overnight.
• Place the chicken, onions, red pepper, and pineapples on the skewers. Save the cherry tomato for last.
• Turn a grill on medium-high heat. Grill for 4-5 minutes on each side until the chicken is no longer pink.
• Brush the remaining BBQ sauce over each of skewers before removing from the grill.
• Allow to cool before serving.

DOMINOS SPICY JALAPENO PINEAPPLE CHICKEN COPYCAT

Steps:

• Pre-heat oven to 400 degrees.
• Line chicken nuggets up in single layer touching each other on the sides.
• Coat with mango habanero sauce.
• Top with pineapple chunks and jalapeno slices.
• Sprinkle with cheddar cheese and mozzarella cheese.
• Bake for 13-15 minutes until cheese is crispy, browned and melted.

CHICKEN & PINEAPPLE SKEWERS WITH HONEY CHIPOTLE GLAZE

Steps:

• Soak your bamboo skewers in water for 30 minutes. This is important so when you put the skewers on the grill they wont burn as easily.
• Take a skewer and alternate between chicken and pineapple chunks sliding each piece on the skewer one at a time, making it 3-4 pieces of chicken to the same with the pineapple or however you want. Repeat this process with each individual skewer until all the chicken and pineapple and each skewer is used. season with a touch of salt and pepper.
• Place each skewer on the grill (if you are using a stove top grill spray with non-stick cooking spray). Cook on each side for 5 minutes or until the chicken is cooked. Set aside once the skewer is cooked.
• In a shallow bowl combine the chipotle puree, Dijon mustard, honey, canola oil, and whisk until the ingredients are well combined. Season with the kosher salt and brush each skewer with the glaze until the glaze is gone. You may have to make a new batch of the sauce if it isn't enough. Enjoy!