Nif's Grilled Hawaiian Chicken Skewers

Submitted by Nif_H

"This is a dish that I made up as I went along! It's easy and uses ingredients that most of us have on hand. There is probably enough marinade for twice the amount of chicken. I wasn't going to have a chance to stir the chicken so I wanted to make sure that it covered all of the chicken. I served this over brown basmati rice. The marinating time is not included. ****NOTE: I do not recommend marinating this for more than 2 hours. I find it gets a grainy texture if marinated too long. Enjoy!"

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 4-8 skewers
• Serves: 4

ingredients

• 1 lb boneless skinless chicken breast, cut into 1-inch squares
• 2 cups fresh pineapple, cut into 1-inch squares
• 2 cups red peppers, cut into 1-inch squares

• Marinade

• 1⁄2 cup soy sauce
• 1⁄4 cup rice vinegar
• 1⁄4 cup canola oil
• 1⁄4 cup brown sugar
• 2 teaspoons garlic, minced (about 4 cloves)
• 2 teaspoons ginger, chopped
• 1⁄2 teaspoon dry mustard

directions

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

Reviews

[DailyInspiration]

Such a great meal -- loved the marinade and the grilled pineapple was soooo delicious. I used both red and orange bell peppers. Such a great flavor and a great summer-time treat.

 

[Chef Boyardeena]

Followed exactly and it came out perfect! My husband loved this recipe and he's not a huge fan of chicken. I loved how to pineapples and bell peppers brought a sweet taste to the chicken. We ate this over a bed of white rice.

 

[John B.]

No tweaks! It's so good and also easy to make. Not to mention very healthy for you. I served mine with a touch of Teriyaki for dipping.

 

[Keith R.]

Giving it 5 stars though I made a semi-significant change and forgot an ingredient! That's a good recipe when it still works :). Used a fresh sliced pineapple (on sale for $.99 now) and boy was that nice. The big change was I used shrimp instead of chicken, and it works well, though you want to be careful with the marinade time - adjust for the size of the shrimp. An hour is probably plenty for average size. Forgot the mustard but there were no complaints. Served with brown rice and that was it!

 

[Lavender1638Fawn]

I grilled them (broiled in US?) and didn't bother with skewers, just put in all on a plate under there. I used half red/half green pepper though as it was screaming for some colour. The fresh pineapple was really dense with a good texture (though I made an unholy mess getting the fruit de-cored/cubed) - a very intense flavour completely different to the lazy (and tempting) way of opening a tin. I had to, just had to, add mushroom too & red onion, but I cooked them separately for authenticity. Served with brown basmati, pitta/naan & salads from this site; creamy macaroni salad, creamy potato salad, both from Karen, Colorado; also, Spiced Marinated Tomatoes, which is wonderful. Green salads too. Very versaltile. The pineapple was thick texture like potato. The sauce was awesome.