Chicken tastes better on sticks. Let these chicken satay skewers prove it to you! We called this recipe Hawaiian as it reminds us of some of the wonderful flavors of Hawaii – pineapple, juicy grilled chicken, and a sweet sauce. While it’s not authentic, it is delicious and will have you dreaming of warm Hawaiian evenings.
Hawaiian chicken: Skinless chicken thighs (or chicken breasts), red pepper, green pepper, red onion, and pineapple. Teriyaki sauce: Honey, soy sauce, rice vinegar, ginger, garlic cloves, cornstarch, and water.
Uniform cooking: When cutting your pineapple, veggies, and chicken, try to cut everything to a similar size to the chicken for uniform cooking. You’ll want to aim for around 1 to 1 ½-inch cubes. Space it out: Keep around a quarter inch between items on the skewer to allow the heat space to distribute, cooking everything evenly. Distance makes the heart grow fonder: Keep that pineapple away from your chicken until it’s time to hit the grill! Pineapple contains an enzyme called bromelain, which breaks down proteins. This is why your lip sometimes tingles when you enjoy a fresh pineapple! Don’t throw the pineapple in to marinade with the chicken as it may start spreading its tingles to the chicken. Soak your skewers: If you’re using bamboo or wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning once they hit the grill grate.
For a grill out feast, make some Hawaiian hot dogs, too! While the grill is on, whip up a grilled potato salad or honey corn on the cob to serve beside your skewers. Keep the tropical vibes going with a pineapple margarita or Hawaiian banana bread!
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