Hawaiian Chicken Kebabs Recipes

Steps:

• Preheat the broiler. Soak 8 long wooden skewers in water, 15 minutes. Line a baking sheet with foil and brush lightly with vegetable oil.
• Meanwhile, whisk the ketchup, soy sauce, vinegar and honey in a medium bowl. Transfer half of the sauce to a separate bowl and set aside for dipping. Toss the chicken, water chestnuts, pineapple, bell pepper and 1 tablespoon vegetable oil in a large bowl; sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Thread onto the skewers, alternating the ingredients. Transfer to the prepared baking sheet.
• Brush the kebabs with some of the remaining sauce and broil until they start browning, about 4 minutes; flip, brush with more sauce and continue broiling until the chicken is golden and cooked through, about 3 more minutes. Serve with the reserved sauce and rolls.

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:

• 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:

• 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.