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Hawaiian Chicken Kebabs
Recipe Created By: Robbie
Prep. Time: 5:00
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
1/2 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 5 minutes.
-Brush prepared sauce over kebabs.
-Serve kebabs with a side of prepared sauce.