Hawaiian Chicken Kebabs

Recipe Created By: Robbie
Prep. Time: 5:00
Serves: 4-6

3 Tbls. soy sauce
3 Tbls. brown sugar
2 Tbls. sherry
1 Tbls. sesame oil
1 1/2 tsp. minced ginger
1 1/2 tsp. minced garlic
1 lb. boned and skinned chicken meat - cut in 1" cubes
8 oz. can whole water chestnuts - drained
(1/2) 20 oz. can pineapple chunks - drained
1 med. green bell pepper - cored, seeded, cut in 1" cubes
1 sm. red onion - cut in 1" cubes
1 cup bottled teriyaki sauce

-Combine first 6 ingredients in a 9" X 9" X 2" pan.
-Place chicken cubes in marinade and press down into pan.
-Place water chestnuts in pan and press down.
-Place pineapple into pan and press down.
-Cover pan and marinade 4 hours or overnight in the refrigerator.
-Alternate skewering chicken, pineapple, water chestnuts, green pepper, and onion onto bamboo skewers; reserve marinade.
-Grill skewers over medium-high heat until chicken is cooked though; remove from heat; set aside.
-In a saucepan over medium heat, bring reserved marinade and teriyaki sauce to a boil; reduce heat and simmer for 10 minutes.
-Brush prepared sauce over kebabs.
-Serve kebabs with a side of remaining prepared sauce.

Notes: I served these on the buffet of my Hawaiian Luau Wedding dinner (click here to see the details) and everyone loved them! Unless you have a lot of free time and assistance for assembly, I wouldn't recommend making enough of these for 100 people, but they do keep well once prepared, then reheated in a 250 degree oven.

Make It A Meal: Serve with Pacific Rim Coleslaw and Yakisoba

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