Hawaiian Teriyaki Chicken Skewers Food

MINI HAWAIIAN CHICKEN SKEWERS

Steps:

• Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.
• Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.
• Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.

HAWAIIAN TERIYAKI CHICKEN SKEWERS

Steps:

• In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
• Bring to boil and boil about 1-3 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
• Marinate the chicken in the sauce in the fridge for at least 30 minutes. Thread the chicken on skewers along with the peppers, red onion, and pineapple.
• Grill for 8-10 minutes until the meat is done to desired liking. Remove from the grill and baste with reserved sauce. Garnish with green onions if desired.

TERIYAKI CHICKEN THIGH SKEWERS

Steps:

• Combine soy sauce, 1/4 cup plus 3 tablespoons pineapple juice, 1/4 cup plus 3 tablespoons hot honey, garlic, brown sugar, salt, and ginger in a saucepan; stir until well combined. Cook over medium heat until sauce is just starting to boil, about 5 minutes. Reduce heat to low and whisk in cornstarch until well incorporated. Cook, stirring constantly, until mixture starts to thicken, 1 to 2 minutes. Remove teriyaki sauce from heat.
• Thread chicken into skewers. Season both sides with salt and pepper. Brush chicken on both sides with teriyaki sauce, reserving remaining sauce, and refrigerate at least 2 hours or overnight for best results.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place chicken skewers on the prepared baking sheet.
• Bake in the preheated oven for 10 to 13 minutes. Remove from oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush skewers with more sauce. Broil each side for 2 to 3 minutes. Serve with extra teriyaki sauce on the side.

HAWAIIAN TERIYAKI CHICKEN

Steps:

• Preheat oven to 325°F.
• Place chicken in a casserole dish.
• Combine all ingredients (except pineapple) and pour over chicken.
• Bake covered for 2 hours.
• Stir several times while baking.
• Add pineapple just before serving.
• Serve over cooked rice.

GRILLED CHICKEN TERIYAKI SKEWERS

Steps:

• Cut the chicken into bite size pieces. Combine all of the sauce ingredients and pour over chicken. Marinate for two hours.
• Remove from the marinade, thread onto skewers. Grill over medium-high heat, turning once and basting with marinade, for about 5 min or till no longer pink inside.
• To cook under broiler - Place chicken skewers on a greased rack in a cooking or baking pan. Broil 5 to 6 inches from heat, turning once and basting with marinade, about 5 minutes or till done.

TERIYAKI BEEF OR CHICKEN - HAWAIIAN

Steps:

• Mix all ingredients. Soak beef 4 hours or overnight in sauce. Bake in shallow pan. Turn pieces over and marinate with sauce. Ten minutes before turning heat off, pour off rest of shoyu mixture. Serve with chopped green onions and Chinese parsley. Bake 325 degrees for 1 hour or less depending on how well you like your meat. Medium is best. This is also a great for grilling on the BBQ. Makes about 6 servings.
• Grilled Teri-Beef and Teri-Chicken Sticks: A great way to make teriyaki beef or chicken when grilling is to slice the meat into thin strips before marinating. Then put on bamboo skewers and grill for 2-3 minutes per side. The meat comes out tender tasty and is easy to eat right off the stick.

CHICKEN TERIYAKI SKEWERS

Steps:

• Soak skewers in water for about 20 minutes. Preheat grill indoor or outdoor.
• Mix mashed garlic with salt.
• Whisk garlic with soy sauce, lemon juice, ginger, honey and vinegar.
• Pour into sealable plastic bag and add chicken tenders.
• Seal and marinate for 30 minutes.
• Shake bag to spread marinade to all parts of chicken tenders.
• Thread tenders on skewers.
• Grill for 10-15 minutes or until chicken is cooked through.