This is adapted from a Pioneer Woman recipe. She made it using mini skewers as an appetizer, but I’ve mostly made it as a main course on full-size skewers. It’s fun for a Hawaiian luau date night or summer grilling. We’ve cooked it on the stove top, in an electric skillet, and on a grill. You don’t even necessarily need skewers–it can just be chunks like a stir fry. It does have a tiny bit of heat from the chili flakes, but you can leave them out if you prefer. Also, if you want the easiest recipe, refer to the original Pioneer Woman recipe that uses thick teriyaki sauce. I wanted this to be gluten free from the start, so I made my own.
If you’re making it gluten free, make sure to use a gluten free soy sauce like La Choy or a tamari.
Make it a meal with:
- Rice
- Broccoli
- Sweet Hawaiian Rolls
- Strawberry Daiquiris (virgin) or Piña Coladas (virgin)
- Pineapple Upside Down Cake
Hawaiian Chicken Skewers
Ingredients
Sauce:
- 1/3 c. Soy Sauce (or tamari or gluten free soy sauce like La Choy)
- 1/2 c. Water
- 1/2 c. Orange Juice
- 4 tsp. Minced Garlic
- 1/2 tsp. Ginger
- 1/4 c. Brown Sugar
- 1/4 tsp. Red Pepper Flakes
- Juice of Half a Lime
- 2 Tbsp. Corn Starch mixed with 2 Tbsp. Water
Skewers:
- Wooden Skewers, large or mini (optionally soaked in water to prevent burning)
- 1 20 oz. can Pineapple Chunks
- 2 Large Red Bell Peppers, cut into squares about the size of pineapple chunks
- About 2.25 lb. Chicken, cut into chunks about the size of pineapple chunks
- Olive Oil for pan
- Sliced Green Onions (optional)
Directions
For the sauce: Mix all ingredients in a sauce pan and heat until it simmers and thickens.
For the skewers: Thread a piece of chicken onto a skewer, leave a small gap so the heat can surround each piece, then thread a piece of bell pepper, then leave a small gap, then thread a piece of pineapple. Repeat until the skewer is filled. Drizzle a small amount of sauce on one side of the skewer, being careful not to touch the skewers and cross contaminate the sauce with raw meat juice. Heat a heavy pan on medium-high heat and add olive oil to heat. Place the skewers, sauce-side down and grill about 3 minutes per side until the chicken is no longer pink in the middle. Remove to a platter and brush on remaining sauce. Optionally sprinkle green onions on top. Serve warm or room temperature.
Mitchell Meals 