Hawaiian Chicken Kebabs

Prep 30 min
Total 55 min
Ingredients 13
Servings 8

There's nothing more enjoyable than spending time with friends and family outdoors. As Latinos, we're famous for our barbeques. From beef and chicken to vegetables and fish, it's always delicious. The weather outside won't stop us, neither should the size or brand of our grill. As long as we can go outside to grill up something delicious, we're happy! At home, my husband is in charge of the grill and I love it because his cooking is delicious, especially his meat, chicken and vegetable kebabs. Best of all, I don't have to clean the kitchen! Let's prepare some chicken kebabs in Hawaiian salsa; they're so delicious! MORE + LESS -

Ingredients

For the kebabs:

lean chicken breasts, boneless and skinless, cut into cubes

Garlic powder, to taste

Salt and pepper, to taste

tablespoon olive oil

red peppers, diced

white onions, cut into 4 and defoliated

cherry tomatoes

sticks metal or wooden skewers

For the sauce:

1/2

cup water

1/2

diced pineapple

tablespoon apple cider vinegar

tablespoon granulated sugar

package cilantro

Directions

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1

Season the diced chicken with garlic, salt and pepper. Add the olive oil and mix with a wooden spoon to season the chicken. Place the chicken in a sealed plastic bag and refrigerate until you're ready to use it.
2

If you're going to use wooden skewers, soak them in water for 15 minutes to prevent them from burning.
3

Place 1/2 a cup of water in a small pot with the pineapple cubes, vinegar and sugar. Let cook until it boils, lower the heat and cook until it reduces and thickens, about 30 minutes. Let cool for a few minutes.
4

Move the reduced pineapple to a food processor with the cilantro and you'll have a Hawaiian salsa verde. Refrigerate until you're ready to use.
5

Heat the grill to medium and begin to assemble the kebabs.
6

Start with a cube of chicken, then the vegetables (onion and pepper), place another cube of chicken and repeat this process until you finish with 1 tomato cherry, leave room in between each piece to let them cook evenly.
7

Repeat the process with each skewer. Use a silicon kitchen brush to cover the kebabs in olive oil and a little bit of cilantro and pineapple sauce, if you like.
8

Place the kebabs on the grill leaving part of the skewer outside so that you can move them easily when they need to be turned. Cook for 5 minutes on each side and flip constantly until the chicken is cooked. Moisten from time to time to prevent them from drying.

Expert Tips

Be sure to clean the grill well before heating.
Keep long and short tongs at hand to easily turn the kebabs.
Don't squeeze the chicken while on the grill to avoid squeezing out the juice that gives it soft texture and flavor.
Once the kebabs are cooked, let sit for a few minutes before serving to allow the juices to seal the flavor.
Serve with the cilantro and pineapple sauce on top or on the side in a small cup.
Thoroughly wash the utensils you used with the raw chicken.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

There's nothing more enjoyable than spending time with friends and family outdoors. As Latinos, we're famous for our barbeques. From beef and chicken to vegetables and fish, it's always delicious. The weather outside won't stop us, neither should the size or brand of our grill. As long as we can go outside to grill up something delicious, we're happy! At home, my husband is in charge of the grill and I love it because his cooking is delicious, especially his meat, chicken and vegetable kebabs. Best of all, I don't have to clean the kitchen! Let's prepare some chicken kebabs in Hawaiian salsa; they're so delicious!