Hawaiian BBQ Chicken Kebabs (Print Version)
# Ingredients:
→ Sauce
01 -
½ cup barbecue sauce
02 -
½ cup soy sauce
03 -
¼ cup pineapple juice
04 -
1 tablespoon brown sugar
05 -
1 tablespoon rice wine vinegar
06 -
1 ½ tablespoons minced garlic
07 -
1 tablespoon olive oil
08 -
1 teaspoon sesame oil
→ Skewers
09 -
1 pound (500 g) chicken breasts, cut into 1-inch cubes
10 -
16 bacon rashers, trimmed of excess fat and halved lengthways (2 ½ inch x 1-inch)
11 -
3 cups fresh cubed pineapple
12 -
1 large red pepper (capsicum), diced into 1-inch pieces
13 -
1 large green pepper (capsicum), diced into 1-inch pieces
14 -
1 large red onion, diced into 1-inch pieces
15 -
Salt and cracked pepper to taste
# Instructions:
01 -
Mix the barbecue sauce together with the soy sauce, pineapple juice, rice vinegar, garlic and sesame oil in a large jug or bowl.
02 -
Preheat a grill pan (or grill plates on the bbq) over medium-high heat.
03 -
Thread the red onion, red pepper (capsicum) piece, pineapple, green pepper, bacon and chicken onto skewers, wrapping the bacon around the chicken. Repeat until all of the chicken has been used.
04 -
Coat skewers evenly with HALF of the marinade (reserve other HALF for basting).
05 -
Brush grill pan or grates over with olive oil. Grill the skewers for 5 minutes; brush over ¼ cup of reserved marinade.
06 -
Turn skewers over and coat with remaining ¼ cup of marinade. Grill for a further 4 minutes, or until the chicken is cooked through and to your liking.
07 -
Serve immediately.
# Notes:
01 -
If you're using bamboo skewers, don't forget to soak them before throwing them on the grill to prevent the skewers from burning.
02 -
You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days.
03 -
Metal skewers work well and don't require soaking.