Saturday, August 9, 2014

Hawaiian Kabobs - Hawaiian Chicken, Shrimp and Pineapple


I love grilling (or letting my hubby grill ha ha). I can't say for sure that the shrimp tastes good because I can't eat shrimp however my hubby and 19 month old daughter gobbled them up super fast so I take it that they liked them. I can say the chicken and the pineapple tasted delicious. I adapted these recipes from two different sights, the chicken and pineapple were from grocerybudget101 and the shrimp was from The Chew (I love that show). Warm up your grills because this is one recipe where you don't want to miss out!

For the Chicken:
1 1/2 lbs boneless, skinless chicken breasts
3 Tbsp soy sauce
3 Tbsp brown sugar
2 Tbsp rice vinegar or sherry
1 Tbsp sesame oil
1/4 tsp ground ginger
1/4 tsp garlic powder

For the Pineapple:
1 Fresh Pineapple
3 Tbsp soy sauce
3 Tbsp brown sugar
2 Tbsp rice vinegar or sherry
1 Tbsp sesame oil
1/4 tsp ground ginger
1/4 tsp garlic powder

For the Shrimp:
1 lbs Shrimp, cleaned, deveined
Salt and pepper
2 tsp ground coriander
1 Tbsp red pepper flakes
2 Tbsp Sesame Oil (or olive oil or coconut oil in liquid state)

Skewers 


This is real simple. Cut the chicken into 1" cubes. Try to make them all the same size so they cook at the same rate. Place in a ziplock bag. Mix the 3 Tbsp soy sauce, 3 Tbsp brown sugar, 2 Tbsp rice vinegar or sherry, 1 Tbsp sesame oil, 1/4 tsp ground ginger & 1/4 tsp garlic powder in a bowl then pour into the bag with the chicken.
Shake the bag so the chicken is coated. Let it marinade for about 2 hours in the fridge. The longer it marinates the better the flavors! Turn it or shake it a few times while it marinates.

For the pineapple, it's best to use fresh. I know it can be intimidating but it's quite simple to cut. First cut off the top and bottom.

Then just cut the sides off until you get a weird shaped octagon
Slice that into about 6 circle/octagon slices, cut out the core (the non-juicy part in the center) and slice the juicy part into 1" cubes. Try to make them close to the same size so they all cook at the same rate. Put into a zip-lock bag.

Combine 3 Tbsp soy sauce, 3 Tbsp brown sugar, 2 Tbsp rice vinegar or sherry, 1 Tbsp sesame oil, 1/4 tsp ground ginger and 1/4 tsp garlic powder in a bowl (can use the same bowl as the chicken marinade) and pour into the zip-lock bag with the pineapple. 
Shake the bag so it coats the pineapple. Let it marinate for about 2 hours. Shake or turn it every few hours to make sure it all gets coated. 

When ready to cook, heat up the grill. 

Put the shrimp in a bowl, pour the 2 Tbsp oil over the shrimp. Add the salt, pepper, 2 tsp ground coriander and 1 Tbsp red pepper flakes. Toss to coat. Add to a skewer.

Add the pineapple and chicken to skewers. I know that it looks better to have them all on one skewer but 1) I have a problem with raw chicken touching my other food 2) it doesn't cook evenly and your fruit will over cook or your chicken will be under cooked.

Add them to the grill and let the food cook until it's cooked all the way through. The shrimp will take about 2 to 3 minutes or until opaque. Chicken will take about 8 to 10 minutes, depending on how big your chunks are. Pineapple will take about 5 minutes, you want just a slight black char.

Yum!