Hawaiian Chicken Pineapple Kabobs
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons sherry
- 1 tablespoon sesame oil
- ¼ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 8 boneless, skinless chicken breasts, cut into 2-inch pieces
- 1 (20 ounce) can pineapple chunks, drained
- 8 bamboo skewers, soaked in water for 20 minutes
- Combine soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder in a shallow glass dish. Add chicken pieces and pineapple chunks; stir until well coated. Cover the dish; marinate in the refrigerator, 1 to 2 hours.
- Preheat the grill to medium-high heat and lightly oil the grate.
- Thread chicken and pineapple alternately onto skewers. Discard excess marinade.
- Cook on the preheated grill, turning occasionally, until chicken is longer pink in centers and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
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