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
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Chicken Marinade:
2 lbs Chicken Breast; cubed
1 cup Soy Sauce
½ cup Brown Sugar; packed
2 cloves Garlic; minced
1 teaspoon Grated Ginger
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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
- 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.
- Preheat smoker or grill to medium-high heat.
- 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.
- 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.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 