Hawaiian Chicken Kabobs Recipes
HAWAIIAN CHICKEN KABOBS
The marinade is the key to these great kabobs. They only need 1 hour in the refrigerator to marinate.
Provided by MizzNezz
Categories Chicken Breast
Time 32m
Yield 6 serving(s)
Number Of Ingredients 13
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.
HAWAIIAN CHICKEN KABOBS
Make and share this Hawaiian Chicken Kabobs recipe from Food.com.
Provided by Leslie O
Categories Chicken
Time 1h25m
Yield 8 kabobs
Number Of Ingredients 11
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.
Nutrition Facts : Calories 107.2, Fat 2.8, SaturatedFat 0.6, Cholesterol 34.8, Sodium 235.4, Carbohydrate 5.9, Fiber 0.4, Sugar 3.9, Protein 14.1
HAWAIIAN CHICKEN KABOBS
Make and share this Hawaiian Chicken Kabobs recipe from Food.com.
Provided by Josh Yetty
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 344.8, Fat 11.1, SaturatedFat 2.6, Cholesterol 82.3, Sodium 830.4, Carbohydrate 23.2, Fiber 0.7, Sugar 20.8, Protein 31
HAWAIIAN CHICKEN KABOBS
Fire up the grill and say aloha to these delicious veggie-packed skewers the whole family will love.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Soak 12 (8-inch) bamboo skewers in water.
- Heat gas or charcoal grill.
- In 1-quart saucepan, heat glaze ingredients to a simmer over medium heat. Simmer until reduced by half, about 15 minutes. Remove from heat.
- In large bowl, mix olive oil and salt. Add onion, tomatoes, bell peppers and pineapple; toss to coat. Transfer to a plate, and set aside. Add chicken to same bowl with olive oil; toss to coat.
- On each skewer, thread tomato, chicken, bell pepper, pineapple and onion; repeat.
- Place kabobs on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until chicken is no longer pink in center. Generously brush with glaze. Serve immediately.
Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 15 g, TransFat 0 g
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- In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired.
- Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
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