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Hawaiian Chicken Kebabs Recipe

   
 

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     Hawaiian Chicken Kebabs

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Ingredients
3 T soy sauce
3 T brown sugar
2 T sherry
1 T sesame oil
1 1/2 tsp minced ginger
1 1/2 tsp minced garlic
1 lb boneless skinless chicken, cut into 1 inch cubes
8 ox can whole water chestnuts (drained) (optional)
1/2 20 oz can pineapple chunks, drained
 
1 medium green pepper (seeded & chopped in 1 inch cubes)
1 small red onion, cut into 1 inch cubes
1 cup bottled teriyaki sauce
Instructions
Combine 1st 6 ingredients in a 9x9x2 inch pan. Place chicken cubes in marinade and press down into pan. Place water chestnuts into pan & press down. Place pineapple into pan and press down. Cover pan and marinate 4 hours or overnight in refrigerator.
Alternate skewing chicken, pineapple, water chestnuts, green pepper & onion onto skewers (if using bamboo, be sure to thoroughly soak in water to prevent burning). Reserve marinade. Grill skewers over med-high heat until chicken is cooked. Remove from heat and set aside.
Meanwhile in saucepan over medium heat, bring reserved marinade & teriyaki sauce to a boil. Reduce heat and simmer 10 minutes.
Brush prepared sauce over kebabs. Serve with a side of remaining prepared sauce. We served these at our luau wedding reception and have been asked for the recipe endless times since then!


Originally Submitted 12/31/2009





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