Oh, Hey Summertime…Time for a Hawaiian Chicken Kebabs Recipe

It’s 89 degrees in Miami today and I really couldn’t be happier. I love a sky full of sunshine and sweat on my brow….and firing up the grill that my ex husband left behind – yeah, guys, I know my way around a grill, don’t be shocked. Summertime means rising temperatures, inflated electric bills and lots of beach time…and backyard BBQ time!! This Hawaiian Chicken Kebabs Recipe is just perfect for those hot summer days when you’d rather be outside basking in the sunshine than sweating over a hot stove. Serve it up with some cold potato salad and coleslaw, and of course…grilled corn on the cob smothered in butter and salt and pepper!

Everyone loves food on a stick, right? Some of the most famous street food found around the world comes on a stick, so why not serve it up right in your backyard?

Hawaiian Chicken Kebabs Recipe

Ingredients:

3 tablespoons brown sugar

3 tablespoons soy sauce

1 tablespoon olive oil

1/2 teaspoon fresh grated ginger

1/4 teaspoon garlic powder

2 chicken breasts

2 red onions, quartered

2 orange bell peppers, cut into 12 pieces each

1 pineapple, core removed and cut into 1/2″ rounds and each round cut into 6 pieces.

12 wood skewers, soaked in warm water for 30 minutes

Directions

Slice chicken into 1″ pieces, or about 24 pieces.

Combine sugar, soy sauce, olive oil, ginger and garlic powder in a large bowl and mix well. Add chicken and stir to coat. Refrigerate for at least 2 hours or overnight.

Preheat outdoor grill.

Thread food onto skewers in this order, onion, pepper, pineapple, chicken. Repeat.

Place skewers onto a hot grill and grill for about 3-5 minutes or until chicken is no longer pink.

Makes 12 skewers.

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Hawaiian Chicken Kebabs Recipe

Author Jenn Quillen

Ingredients

• 3 tablespoons brown sugar
• 3 tablespoons soy sauce
• 1 tablespoon olive oil
• 1/2 teaspoon fresh grated ginger
• 1/4 teaspoon garlic powder
• 2 chicken breasts
• 2 red onions quartered
• 2 orange bell peppers cut into 12 pieces each
• 1 pineapple core removed and cut into 1/2" rounds and each round cut into 6 pieces.
• 12 wood skewers soaked in warm water for 30 minutes

Instructions

1. Slice chicken into 1" pieces, or about 24 pieces.
2. Combine sugar, soy sauce, olive oil, ginger and garlic powder in a large bowl and mix well. Add chicken and stir to coat. Refrigerate for at least 2 hours or overnight.
3. Preheat outdoor grill.
4. Thread food onto skewers in this order, onion, pepper, pineapple, chicken. Repeat.
5. Place skewers onto a hot grill and grill for about 3-5 minutes or until chicken is no longer pink.

Enjoy!!