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Matt's Hawaiian Chicken Recipe

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This recipe for Matt's Hawaiian Chicken, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Busby

Category:
Category:

Ingredients:  
Ingredients:  
Wooden Skewers
Chicken Breast or Thighs (depending on whether you like white or dark meat)(as much as you need for your family)
1 or 2 large cans pineapple (depending on how much chicken you use)
Soy sauce
Bell Peppers (make it colorful, use red and orange)
1 medium to large red onion
Rice

Directions:
Directions:
Cut up your chicken in bite size chunks.
Drain juice from pineapple into measuring cup, put pineapple back in refrigerator
Pour juice into large ziploc bag
Measure out equal amount of soy sauce and add to juice
Add meat chunks to pineapple juice and soy sauce. Close ziploc bag, shake and let marinate in fridge overnight.

Let skewers soak in water while cutting up veggies.
Cut up bell peppers and onion into bite sized chunks. Don't leave too large or cut up too small.
Fill skewers, alternating the meat, peppers, pineapple chunks and onion pieces.

Grill full skewers on low until chicken is done and peppers are tender, turning occasionally.

Serve over cooked rice. (White, yellow, wild, whatever kind you like)

Preparation Time:
Preparation Time:
24 hours
Personal Notes:
Personal Notes:
You'll need enough marinate to get your meat good and tender but it doesn't have to completely cover it.
Bell peppers have a different flavor depending on the color, so use whatever color you like the flavor of best.
Soaking your skewers serves two purposes. It keeps the wood from burning and the wet stick keeps your meat moister, so soak them for about 30 minutes at least.

 

 

 

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