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Hawaiian Chicken Skewers Recipe

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This recipe for Hawaiian Chicken Skewers, by , is from for the LOVE OF COOKING (part 2), 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!

Donna Ferrante


3/4 cup coconut milk (from a 14oz/400g can, use leftovers for Coconut Lime Rice!)
1/2 cup pineapple juice (Note 1)
3 tbsp brown sugar
2 tbsp tomato sauce/ketchup
3 tbsp soy sauce
Zest and juice of 1 lime
2 garlic cloves , minced
1/2 tsp EACH onion powder , cumin, paprika,
1 tsp ginger powder (or 1/2 tsp grated fresh ginger)
1/2 - 1 tsp cayenne pepper , optional
1/2 tsp salt

1.5 lb / 750g chicken thigh fillets , cut into 1"/2.5cm pieces
1 tbsp olive or vegetable oil
8 skewers , soaked in water for 30 minutes if cooking on outdoor BBQ

Combine Marinade ingredients in a bowl. Remove 1/2 cup of Marinade (for basting) and set aside in fridge. Add chicken, cover and marinate in the fridge for at least 3 hours, preferably overnight. But even 20 minutes is enough - compensate with extra basting.
Drain and discard marinade. Thread chicken onto skewers.
Heat oil in a large skillet or on outdoor BBQ over medium high heat. Cook skewers, turning to cook all sides, and basting generously with reserved Marinade.

Personal Notes:
Personal Notes:
1. I like to use the juice from canned pineapple pieces then I grill the pineapple pieces to serve almost like a salsa on top of the chicken.
2. I baste on the cooked sides then turn to caramelise the Marinade for a few seconds (it does not take long). It takes around 6 - 8 minutes to cook - depends how thick the chicken pieces are.

Works with chicken breast, too. Just be careful not too overcook.




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