MGG and I love to grill whenever we can. We had planned on a nice grill the other day and then it decided to rain.
Not going to stop us though! We brought the grill inside! Grilling on the stove top with a great grill pan is a great way to go! It's quick and easy, doesn't taste quite the same..but you get the drift!
MGG and I love to cook together. He's never really cooked a wide variety of food but he's a quick learner and a great sous chef!
Here's what we came up with. We love kabobs, all types of meat and flavors. It allows for great creativity. When I would visit my sister when she lived in Maui, we would always go to Azeka's Market and pick up some chicken to make kabobs.
So I wanted to recreate the prominent Hawaiian and Asian flavors that bring back such great memories, in this dish. So we went with pineapple for the tropical feel and an Asian marinade for the chicken, along with vegetables that complimented the theme.
This recipe is super easy and yummy as heck!
Let's create this:
Cut your chicken breasts, or thighs if you prefer, into chunks.
In a plastic bag place your minced garlic, soy sauce, lemon juice, teriyaki sauce, olive oil, worcestershire sauce, and salt & pepper. Mix well. This is your marinade. Add your chicken to the bag and marinate in the frig for 1 hour.
While this is happening you should soak your wooden skewers in water, if using wooden ones. This keeps them from burning.
Assemble your kabobs. Start and end with a cherry tomato. Next add a piece of chicken followed by a some pineapple. Add a mushroom, another piece of pineapple and then some more chicken. The order does not matter, you can create a pretty kabob to suit your taste.
Cook the kabobs over medium high heat. We used a double grill pan on the stove top and that worked out perfectly.
Make sure to cook them until the chicken is completely done. About 4 minutes per side, or more if you chicken is really thick.
That's it...really simple but oh so tasty!
Hawaiian Chicken Kabobs
3 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons teriyaki sauce
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 pound chicken breasts, cut in to chunks
Rub your indoor or outdoor grill rack with oil. If using an indoor grill preheat grill pan to medium-high heat, and for the outdoor grill bring the temperature up to medium high.
In a large re-sealable plastic bag, combine the garlic, soy sauce, lemon juice, teriyaki sauce, olive oil, Worcestershire sauce, pepper, and salt. Add your chicken and marinate for about 1 hour.
Pull chicken out and discard the marinade. Thread the chicken, mushrooms, cherry tomatoes, and pineapple onto the skewers. Note: if using wooden skewers make sure to soak them for about 30 min so they will not burn while grilling.
Cook over medium high heat until the chicken is done, turning once, about 4 minutes on each side. Serve with rice.