Hawaiian Chicken Kebabs
In true Washingtonian form, I'm a little out of my comfort zone with this whole 90-degree weather thing going on right now (75 is perfection). But right now I can't even complain! It's sunny, it's beautiful and it's perfect weather for grilling delicious food!
I am obsessed with this new recipe I tried out this week as soon as I got inspired by the sun starting to peek out. It's officially my new favorite all-in-one easy, frugal, quick, healthy AND delicious weeknight meal and I already know I'm about to be making them all summer long. I give you, the amazingly simple and scrumptious, Hawaiian chicken kebabs.
If you’re like me and have been in a dinner rut, this recipe is the perfect way to shake things up. My recipe for these kebabs uses chicken breast, yellow and orange peppers, red onion and, of course, pineapple for a Hawaiian flair. You could also do the same veggie combo with steak, pork, shrimp or even tofu, or swap out your veggies for any of your choosing. Kebabs are forgiving as ever!
Sidenote: don't they look just gorgeous?!
The key to the flavor is all about Soyaki, one of my favorite grocery store condiments for some sweet/savory Hawaiian inspired flavor. If you can’t find Soyaki, I guarantee your grocery store has a similar teriyaki-style condiment, or just use a basic teriyaki sauce. The key is a sauce that’s both sweet and tangy to compliment the protein, veggies and pineapple while getting charred and perfect on the grill. Clearly I could whip up a homemade version of the sauce too but sometimes you just gotta take a shortcut!
Did I mention that this is one perfect meal if you're on a budget? Because they’re loaded with so many veggies, with just a little protein you could quite literally feed a family of four or just have some amazing leftovers on hand. The leftovers are actually great atop some greens of your choice to turn into a Hawaiian salad!
Plus, now you have the perfect excuse to get out there and grill to your heart's desire. Cheers!
Hawaiian Chicken Kebabs
Ingredients
2 large boneless skinless chicken breasts, cut into 1/2 inch pieces
1 orange pepper
1 yellow pepper
1 red onion, cut into 1/2 inch chunks
1 cup Soyaki sauce
8 wooden skewers
Directions
Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill. Begin building your skewers in any fashion you'd prefer. I built mine: chicken, yellow pepper, onion, pineapple, chicken, orange pepper, onion, pineapple, chicken. Set skewers in a large casserole dish and repeat until you've made eight skewers. Pour half of Soyaki over kebabs and turn to coat. Marinate for at least 30 minutes.
Heat a grill over medium-high heat. Cook kebabs for about 10 minutes, turning occasionally. Remove from grill and let rest for about 5 minutes. Remove meat, veggies and pineapple from kebab and enjoy!
