May 22, 2012

Hawaiian Chicken Grill

Memorial Day is this weekend!  Summer is here...the beach, flip flops, ice cream...I love all things summer.  Summer is also the season that Josh and I whip out the grill in full force...and good thing too because the dishes we usually cook out there are a little healthier (including this one). Considering I will be spending a good portion of my time in a bathing suit the next few months, we definitely need healthy!
This recipe is a classic favorite of ours and amazingly not something I found on Pinterest or elsewhere in blogland!  Each time Josh mentions he would be up for grilling during the week, I immediately turn to this recipe.  We find it a bit more time-consuming, but also a bit tastier, to make them as kabobs.  But you can also just cut the chicken into strips and grill it up like that.
Hawaiian Chicken Grill
  • 3 tbsp. soy sauce
  • 3 tbsp. brown sugar
  • 2 tbsp. sherry cooking wine
  • 1 tbsp. sesame oil
  • 1/4 tsp. ginger
  • 1/4 tsp. garlic powder
  • chicken breasts...either cut into 2 inch cubes if you plan to put them on kabobs or into strips for grilling
  • 20 oz. pineapple chunks, drained
  • onion, cut into chunks
1.  In shallow dish, combine all and let marinate overnight.
2.  Preheat grill to medium high.
3.  If making kabobs, alternate chicken, pineapple, and onion on skewers (*Soak skewers in water in advance).  If grilling separately, place onions and pineapples in foil packet.
4.  Grill 15-20 minutes.

Serve it over rice.  And let me know what you think:)

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