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A light marinade of soy sauce, brown sugar, and sherry with sesame and spices tenderizes these chicken pineapple kabobs into an aloha grilled dream of a dish!
Chicken and pineapple are skewered, brushed with barbeque sauce, and grilled for a quick and easy summertime meal.
Followed another cooks suggestion and marinaded the chicken and pineapple separately adding 2 Tbspns more brown sugar to the pineapple marinade portion. With the leftover pineapple marinade I boiled it with a little cornstarch to thicken and basted the completed kabobs. (I thru the chicken marinade out)I also broiled the kabobs and they turned out really good. Tons of flavour. Served with rice and salad.
A marinade made with honey, soy sauce, pepper, and garlic puts a sweet coating on chicken pieces in this honey chicken shish kabob.
I made this for a Hawaiian-themed bbq. I read through many of the other reviews & found them very helpful. I gathered together the most pertinent info & the dish turned out wonderful! Here are the changes I made to make the dish 5*'s. I used rice vinegar instead of sherry. Rice vinegar makes chicken tender. I used fresh ginger & garlic. Triple when using fresh herbs. I added fresh mushrooms. You could add other veggies too. As another reviewer pointed out, it is safer to separate the chicken & veggies. After marinating several hours, I skewered the chicken and vegetables separately as they are done at different times. I soaked the skewers in water to keep them from burning. After I skewered the chicken and vegetables I used the left over marinade from the vegetables, like other reviewers suggested, heated it on the stove until boiling & added 2T of cornstarch dissolved in a 1/4 -1/3 of water to make a basting sauce which I applied during the last few minutes of grilling. The dish