A dream trip to Hawaii in January was the last vacation we took before the pandemic swept across the U.S. I love Hawaii and miss it daily, so I’m always looking for ways to connect, especially now when I can’t leave my house. So this Mini Hawaiian Chicken Skewers recipe called to me when I saw it.
Luckily, I had a can of pineapple slices in my pantry to it and I’d stocked up on chicken breasts. I substituted lemon for lime juice because that’s what I had available. The same for ground ginger in my spice cabinet instead of the fresh ginger mentioned here. And I used fulls-ze skewers.
Even with those changes, it came out very tasty, the grilled pineapple adding a nice bit of juiciness to chicken that could have veered toward dryness otherwise. I always recommend clicking through to the original recipe, where you can see a preparation video as well. But if you’d rather just see the recipe here (as some readers have told me they would):
1/2 cup teriyaki sauce (the thick variety) [use sugar-free version]
1 tablespoon minced fresh ginger
1 tablespoon brown sugar
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
Juice of 1/2 lime
Kosher salt [I left this out, it’s not needed and I’m on a low-salt diet]
4 green onions, sliced
1 1/2 pounds chicken breast, cut into bite-size chunks
2 red bell peppers, cut into chunks the size of the chicken and pineapple
One 20-ounce can pineapple chunks, drained
Freshly ground black pepper
Olive oil, for the grill pan
- Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.
- Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.
- Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.
All the chopping takes time, this isn’t a quick recipe to make, but it was worth the effort. I’d also recommend making more marinade than the recipe calls for. I had less chicken than specified and still ran out as I was coating the second side after turning the skewers on my grill.