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Must Try! Memorial Day Recipe

Mini Hawaiian Chicken Skewers


1/2 cup teriyaki sauce (the thick variety)

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 

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 

Special equipment:

*wooden skewers soaked in water for at least 1 hour

  1. 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.
  2. 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.
  3. 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.

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