Hawaiian Chicken Kabobs #grillrecipes #kabobs

These Chicken Kabobs need to make it to you "Must Make List" presently! They are so tempting delightful, I've included guidelines for both barbecuing and searing so you can make them all year. These sizzling chicken kabobs are magnificently simple to make with a marinade that serves as the coating however convey a tremendous blast of flavor in each paradisaical chomp.

These Hawaiian Chicken Kabobs were really is the "best sweet and acrid chicken ever" I realized that with only a couple of modifications, that sweet and sharp sauce would loan itself delightfully to sweet and tart Hawaiian Sauce. Furthermore, I was correct.

Warmth flame broil to medium-high warmth and ensure it is pleasant and hot – you ought to hear a "sizzle" when you include your chicken kebabs. Flame broil chicken kabobs for 12-15 minutes, turning once in a while until softly singed and chicken is cooked through and you have delicious, delicate, tasty chicken, sweet, caramelized pineapple, fresh delicate peppers and scorched onions. Wash your completed chicken kabobs in your sweet and sharp Hawaiian Sauce and eat up. Also, slobber.

Also try our recipe Grilled Steak Potato Mushroom Kabobs

Hawaiian Chicken Kabobs - this is my new favorite grill recipe! the chicken is so juicy and flavorful and the sweet and tangy Hawaiian Sauce (that doubles as a marinade) is out of this world!

INGREDIENTS

• 2 pounds chicken breasts chopped into 1 1/2" cubes (4-6 chicken breasts)
• 1 fresh pineapple, chopped into 1 1/2” pieces
• 1 red bell pepper, cut into 1 1/2 inch pieces
• 1 green pepper, cut into 1 1/2 inch pieces
• 1 onion, cut into chunks
• 5 tablespoons olive oil divided
• 1  teaspoon cornstarch
• Sweet and Tangy Marinade/Glaze
• 1/4 cup canned pineapple juice*
• 1/2 cup red wine vinegar
• 3/4 cups sugar
• 3 tablespoons ketchup
• 1 tablespoon reduced sodium soy sauce
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ginger powder
• 1/4 teaspoon red pepper flakes

INSTRUCTIONS

1. Note: If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling.
2. In a medium bowl, whisk Sweet and Tangy Marinade/Glaze ingredients together. Add 1/4 cup of this Marinade to a large freezer bag along with chicken and 3 tablespoons olive oil. Toss to evenly coat. Marinate in the refrigerator 1-4 hours.
3. Add 2 tablespoons Marinade to a large bowl along with 2 tablespoons olive oil. Add pineapple and veggies and toss to coat. Refrigerate. Refrigerate remaining Glaze separately ("Reserved Glaze").
4. When ready to cook, drain marinade from chicken and thread chicken, peppers and onions onto skewers.
5. Add reserved Sweet and Tangy Glaze to a small saucepan and whisk in 1 teaspoon cornstarch. Bring to a boil (either on grill or stovetop) and simmer until slightly thickened, about 5 minutes (it will continue to thicken upon standing). Set aside.
6. TO GRILL: Generously grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 12-15 minutes, rotating every couple minutes until nicely browned and slightly charred on each side and chicken is cooked through. Brush kabobs with Sweet and Tangy Glaze.
7. TO OVEN BROIL: Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the chicken kabobs in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on thickness of chicken. Brush cooked chicken with Sweet and Tangy Glaze.
8. Serve with rice.

Read more our recipe : Crock Pot Thai Chicken Curry

Source : https://bit.ly/2MaF4rk