Huli Huli Chicken Skewers

It’s such a nice day out, perfect for huli huli chicken skewers! They’re sweet, saucy and tangy. They went really well with some fried rice and Hawaiian Mac salad!

3 cups Pineapple; cubed

3 cups Bell Pepper Chunks

2 cups Onion chunks

1 large Zucchini; sliced ½” thick

1 lb Mushrooms; halved

Chicken Marinade:

2 lbs Chicken Breast; cubed

1 cup Soy Sauce

½ cup Brown Sugar; packed

2 cloves Garlic; minced

1 teaspoon Grated Ginger

Huli Huli Sauce:

⅓ cup Ketchup

½ cup Soy Sauce

⅓  cup Brown Sugar

⅓ cup Apple Cider Vinegar

½ cup Pineapple Juice

2 Tablespoons Orange Juice

½ teaspoon Orange Zest

½ teaspoon fresh Ginger; grated

3 cloves Garlic; finely minced

1 Tablespoon Cornstarch

1 ½ Tablespoons Water

  1. Add the chicken to a large ziplock bag and pour in the marinade ingredients. Toss to coat before squeezing out the air and marinading at least 1 hour.
  2. Preheat smoker or grill to medium-high heat. 
  3. Mix the Huli Huli sauce ingredients, minus the cornstarch and water, in a medium saucepan over medium heat. Bring to a boil, then reduce heat to low and stir in the slurry. Whisk until thickened, cover and keep warm.
  4. Skewer the meat and vegetables, then grill for 10 minutes or until the vegetables are tender and the internal temperature of the chicken reaches 165°F.
  5. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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