I love these Hawaiian Inspired Chicken and Pineapple Skewers, so I wanted to share the recipe this summer. It looks like I am on a roll with chicken recipes. Anyway, I promise I will post something else soon.
I cut back on my consumption of red meat, so adding protein-rich foods like chicken, tofu, fish, and eggs to my diet was essential. Well, I generally avoid dairy as well. I am able to have sour cream and feta cheese made from sheep’s milk, although I am also attempting to minimize those.
Anyhow, let’s go over this recipe. It’s really easy to see, as you can tell. It will taste much better if you grill it outside after marinating it for an entire hour to allow the flavors to blend and come together.
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Having said that, I used my indoor grilling because it was way too hot here. Any will work. In all honesty, it didn’t come out that badly. Lunch was done in no time!
I served them with rice, salad, and low-carb small toasted tortillas. It really was a delicious summer lunch.
Let’s discuss the ingredients. My dishes are genuinely simple to prepare. Use any pepper you have if you don’t have any green peppers. In their place, you can use onions or zucchini, or similar.
Speaking of onions, red onions would have been a fantastic addition to these skewers, but I didn’t have any at the time, and that was okay.
You might also like these recipes:
Grilled Lemon Chicken Skewers
Grilled Chicken Bruschetta
Grilled Pork Chops
Lemon Herb Grilled Salmon
If you decide to make Hawaiian Inspired Chicken and Pineapple Skewers, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.
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Enjoy!
Hawaiian Inspired Chicken and Pineapple Skewers
Ingredients
- 1 chicken breast (2 halves), cut into bite-size.
- 1 cup sliced Pineapple, preferably fresh but canned can be used as well.
- 1 bell pepper
Chicken Marinade:
- 1/2 Tablespoon onion powder
- 1/2 Tablespoon garlic powder
- 1/2 Tablespoon ginger powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons sugar (brown, or cane sugar)
- 2 tablespoons lemon juice (or apple wider vinegar, like juice, works well too)
- 2 cups chicken bone broth
- 1/4 cup Soy Sauce
- 1/2 tablespoon sesame oil
- 1 tablespoon olive oil
Instructions
- Cut chicken into bite-size pieces, then place chicken in the large bowl.
- Add all the ingredients for the marinade. Mix, cover, and place the chicken in the fridge to marinate for about one hour. Make sure to discard marinate after.
- Slice chicken into bite-size pieces and slice pineapple. If you are using pineapple for the can then take it out of the syrup and set aside.
- Assemble skewers by adding chicken, pineapple, and then pepper. I like adding two times if I am using small skewers like we have here. If you have large you definitely add more chicken and add more chicken, pineapple, and pepper.
- Grill for 7 minutes. If you are using an outside grill time might be wary so go by doneness and internal temp which should be 165 degrees Fahrenheit. NOTE: I used an indoor grill that heats from the top and bottom AND it also presses, so my skewers were cooked through in 7 minutes.
- Serve immediately with salad or rice.
Notes
You can use any other pepper or add onion to this.
Make it ahead. After marinating, discard the marinade and then assemble it. Cover and refrigerate for up to 3 days.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 140Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 3mgSodium 1282mgCarbohydrates 17gNet Carbohydrates 16gFiber 1gSugar 12gProtein 8g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
Summer Products I LOVE:
Great Indoor Grill Pan by Le Creuset
Nonstick Mesh Grill Bags
Two-Tone Gingham Napkins
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