Hawaiian Chicken Kebabs Recipe

ingredients

3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon sesame oil
1 1/2 teaspoon minced ginger
1 1/2 teaspoon minced garlic
1 pound boned and skinned chicken meat, cut in 1" cubes
1 can (8 ounce size) whole water chestnuts, drained
1/2 can(20 ounce size) pineapple chunks, drained
1 medium green bell pepper, cored, seeded, cut in 1" cubes
1 small red onion, cut in 1" cubes
1/2 cup bottled teriyaki sauce

directions

Combine first 6 ingredients in a 9" X 9" X 2" pan. Place chicken cubes in marinade and press down into pan. Place water chestnuts in pan and press down. Place pineapple into pan and press down. Cover pan and marinate for 4 hours or overnight in the refrigerator.

Alternate skewering chicken, pineapple, water chestnuts, green pepper, and onion onto bamboo skewers; reserve marinade.

Grill skewers over medium-high heat until chicken is cooked though; remove from heat; set aside.

In a saucepan over medium heat, bring reserved marinade and teriyaki sauce to a boil; reduce heat and simmer for 5 minutes. Brush prepared sauce over kebabs. Serve kebabs with a side of prepared sauce

nutrition data

305 calories, 5 grams fat, 33 grams carbohydrates, 31 grams protein per serving.

reviews & comments

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