Hawaiian Chicken Kabobs

When we lived up in Layton I had this friend that would grill… all of the time. For the sake of this post, we will call her A.

I was secretly jealous.

‘A’ was sort of a do-er when it came to outdoor cooking. She never waited around for her husband to get home to start the grill, and wasn’t afraid to just toss things on there. I wish I was like that! By the time we had gotten a grill it had started snowing, and I lost all of my motivation to be outdoors. Then we packed up and moved into our basement apartment, and passed our grill on to someone else…

However, my father in-law has this amazing grill. It’s like one of those grills you see in TV shows that makes you think….’Wow. I should take up grilling!’

So my husband & I decided that we need to get back into the swing of things. After an unsuccessful attempt at showing me how to use the darn thing, we decided it’s safer for everyone if I just let him be the grill master while I take care of the prep-work!

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Hawaiian Chicken Kabobs
{Original recipe found HERE}

1lb Skinless, boneless, chicken breasts. Cubed.
1 {15oz} can of pineapple chunks
1/2 C. soy sauce
1/4 C. oil
1T. brown sugar
1t. garlic salt
2t. ground ginger
1t. dry mustard
1/4t. ground pepper
1 green pepper. Chopped into 1” squares
Mushrooms
Cherry Tomato’s

PREP WORK: In a medium saucepan, combine 1/2 C. of the pineapple juice from your can with the soy sauce. Whisk in the oil, brown sugar, garlic salt, ginger, mustard, and pepper. Bring to a boil, then reduce heat, and simmer for five minutes.

Place your cut up chicken in a shallow bowl. Pour the hot marinade over the top, and cover with plastic wrap. Place in the refrigerator for 1-2 hours. Place the skewers in a bowl of water.

Once the chicken has had time to soak up a bit of that juice, pull it out, and get stacking. You can place your items on the skewer in any order. You basically just want to keep the pineapple and chicken close together, so they can share some of that sweetness.

Reserve the marinade.

GRILL THEM UP: Place the skewers on a preheated grill. Cook for 15-20 minutes, making sure to turn and brush with the marinade frequently. They are ready to go when the chicken is fully cooked.

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Serve your kabobs on a bed of fresh rice, or whatever else your stomach desires!

These are delicious. And a great way for us to get our little guy to eat up all of his veggies! Something about them being on a stick just blows his mind!

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Before I forget….

Are there any great grilling recipes we should try out this summer?

 

I’m linking up @:  Tatertots & Jello, Tidy Mom

Comments

    • JessecaJesseca says

      They are SO good! Thanks SO much for featuring me! I try every week, so I’m glad it was a good recipe that caught your eye :0)

  1. Heather says

    Made these tonight and they were sooo yummy!! I think next time I will make double sauce and marinate all 3 meats :)

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