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Hawaiian Chicken Recipe

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This recipe for Hawaiian Chicken is from for the LOVE OF COOKING , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
MARINADE:
¾ cup coconut milk (from a 14oz. can, use leftovers for Coconut Lime Rice!)
½ cup pineapple juice
3 T. brown sugar
2 T. tomato sauce/ketchup
3 T. soy sauce
Zest and juice of 1 lime
2 garlic cloves, minced
½ tsp. EACH onion powder , cumin, sweet paprika,
1 tsp. ginger powder (or 1/2 tsp grated fresh ginger)
½ - 1 tsp. cayenne pepper , optional
½ tsp. salt

SKEWERS:
1½ lb chicken thigh fillets , cut into 1 to 2 inch pieces
1 T. olive or vegetable oil
8 skewers (if using wooden ones, soak in water for 30 minutes before cooking on grill)
Directions:
Directions:
Combine marinade ingredients in a bowl. Remove ½ c. (for basting) and set aside in fridge.

Add chicken to remaining marinade, cover and marinate in the fridge for 3 hours, preferably overnight. But even 20 minutes is enough - compensate with extra basting while cooking.

Drain and discard marinade. Thread chicken onto skewers.

Heat oil in a large skillet or on outdoor grill over medium high heat. Cook skewers, turning to cook all sides, and basting generously with reserved marinade. Be careful not to allow the marinade to burn.
Personal Notes:
Personal Notes:
Grilled pineapple slices go great with this dish along with Coconut Lime Rice or Pineapple Fried Rice.

If you buy pineapple tidbits you can use that juice, then use the tidbits in the fried rice or make a salsa with them to serve on top of the chicken.

 

 

 

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