These Hawaiian chicken pineapple kabobs are tender, sweet, and delicious. They're easy to make and require only a few ingredients.
Ingreadient
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3 tablespoons soy sauce
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3 tablespoons brown sugar
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2 tablespoons sherry
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1 tablespoon sesame oil
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¼ teaspoon ground ginger
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¼ teaspoon garlic powder
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8 skinless, boneless chicken breast halves - cut into 2-inch pieces
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1 (20 ounce) can pineapple chunks, drained
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8 bamboo skewers, soaked in water for 20 minutes
Direction
- Mix soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder together in a shallow glass dish. Stir in chicken pieces and pineapple chunks until well coated. Cover and marinate in the refrigerator for 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 the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
