Hawaiian Chicken Kababs

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I created this recipe two years ago for my first gig at a passover hotel. I hand-made these kebabs for dinner for the 600+ guests. It was crazy! But also so fun cooking in a hotel kitchen. It was huge! It literately took up almost a whole level of the hotel. They were so popular that night, which was awesome. I knew I had come up with a great recipe. It’s a kebab of chicken, peppers, onions, and pineapple soaked in a killer marinade!

It’s the perfect dish for Shabbos, Rosh Hashona, or any night of the year! No matter when you make it, this dish will be a hit! 

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Hawaiian Chicken Kababs
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Marinade
  1. 1/2 Cup Pineapple Juice
  2. 1 Cup Soy Sauce
  3. 2 tbsp Honey
  4. 1/4 cup oil
  5. 2 tbsp brown sugar
  6. 1 1/2 tsp Garlic Powder
  7. 1.5 tsp ginger powder
Kebab
  1. 3 lb boneless, skinless chicken breasts, cut into 1 inch chunks
  2. ½ lb pineapple, cut into 1 inch chunks
  3. 1 purple onion, cut into 1 inch chunks
  4. 1 red pepper, cut into 1 inch chunks
  5. 1 green pepper, cut into 1 inch chunks
Instructions
  1. Combine all marinade ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 10 mins. Cool.
  2. After you cut all your vegetables and chicken for the kebabs, place in a 9x13 pan. Pour the cooled marinade over it. Cover and refrigerate for at least 3-4 hours or overnight.
  3. Run water over the wooden skewers so they do not catch fire on grill.
  4. Alternate chicken with veggies and pineapple on the skewer.
  5. Heat grill to med-high heat. Grill covered appx 6 mins a side until chicken is cooked through.
Cook with Chef Eitan http://cookwithchefeitan.com/

2 Replies to "Hawaiian Chicken Kababs"

  • comment-avatar
    Esta September 26, 2016 (2:01 am)

    Could u just use the broiler?

    • comment-avatar
      chefeitanbernath September 26, 2016 (10:48 am)

      You can definitely use the broiler!

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