Sunday, August 3, 2008

Hawaiian Chicken Kebabs

Of all the dinners I've mentioned in Menu Plan Mondays, this was the most requested recipe. So, I finally took the time to get my ingredients figured out. A few notes, I prefer teriyaki, but use soy sauce if I'm out. I also use fresh garlic and ginger, but you can substitute powdered garlic and ginger. This serves 4, approximately 2 skewers per person.

Hawaiian Chicken Kebabs

INGREDIENTS
2 Chicken Breasts, cut into 1" cubes
1/2 red pepper, 1/2 green pepper, 1/2 yellow pepper, cut into 1" squares
1 onion, cut into 1" cubes
1 can pineapple chunks, reserve juice for glaze
1 1" ham steak, cut into 1" cubes

Glaze:
1/4 c reserved pineapple juice
2 Tbsp teriyaki sauce or soy sauce
1/8 c vegetable oil
1 Tbsp honey
1/2 Tbsp brown sugar
2 crushed garlic cloves (or 1 tsp garlic powder)
1 Tbsp grated ginger root (or 1 tsp ground ginger)
1 tsp dry mustard
1/4 tsp ground pepper

DIRECTIONS:
Soak bamboo skewers in water for 5 minutes
Skewer ingredients alternating between veggies, pineapple and meat
Mix well all ingredients for glaze in small bowl
Pour half of glaze mixture over skewers
Cook skewers on grill over low heat for 20 minutes, turning half way through and coating with remaining glaze.

Hawaiian Chicken Kebabs

Hawaiian Chicken Kebabs

Hawaiian Chicken Kebabs

Hawaiian Chicken Kebabs

3 comments:

~TAMY 3 Sides of Crazy~ said...
This comment has been removed by the author.
~TAMY 3 Sides of Crazy~ said...

Oh yummy! I even have all the ingredients on hand - guess what we're having for dinner tonight?

Monique said...

Oh, yep, soaking the skewers is an important step....

I forgot to last time and it wasn't pretty.