Hawaiian Chicken Skewers
A Blackstone griddle recipe for Hawaiian Chicken Skewers.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1 ½ inch cubes
- 3 cup pineapple, cut into 1 ½ inch cubes
- 2 large green peppers, cut into 1 ½ inch pieces
- 1 large red onion, cut into 1 ½ inch pieces
- 2 tbsp olive oil, to coat veggies
- For the marinade:
- 1/3 cup tomato paste
- 1/3 cup brown sugar, packed
- 1/3 cup soy sauce
- 0.3 cup pineapple juice
- 2 tbsp olive oil
- 1 0.5 tbsp mirin or rice wine vinegar
- 4 tsp garlic cloves, minced
- 1 tbsp ginger, minced
- 0.5 tsp sesame oil
- Pinch of sea salt
- Pinch of ground black pepper
- 10 wooden skewers, for assembly
Instructions
- 1
Combine marinade ingredients in a mixing bowl until smooth. ReServings a 1/2 cup of the marinade in the refrigerator. Add chicken and remaining marinade to a sealable plastic bag and refrigerate for 1 hour. Soak 10 wooden skewer sticks in water for 1 hour. Preheat the griddle to medium heat.
- 2
Add red onion, bell pepper and pineapple to a mixing bowl with 2 tablespoons olive oil and toss to coat. Thread red onion, bell pepper, pineapple and chicken onto the skewers until all of the chicken has been used. Place skewers on griddle and grab your reServingsd marinade from the refrigerator; cook for 5 minutes then brush with remaining marinade and rotate. Brush again with marinade and sear about 5 additional minutes or until chicken reads 165°F on a meat thermometer. Servings warm.