Hawaiian Kebabs
These Hawaiian Kebabs are perfect summertime fare. You can grill or BBQ them fast. They have a wonderful tropical taste without a lot of sugar and are versatile enough to feed the meat eaters and the Veg Heads in the family. The marinade is super easy and doubles as a dipping sauce. Serve them up with steamed white or brown rice and watch them disappear.
Hawaiian Chicken Kebabs
Prep
Cook
Total
Yield 4 servings
Use Chicken or Tofu and a variety of Veg so everyone can make their own combination
Ingredients
- 1 large Pineapple, peeled and cubed
- 3 Organic Chicken Breasts, cut into cubes and/or 1 block Firm Tofu, cut into 1 inch cubes
- 1 Red Pepper, chunked
- 1 Yellow Pepper, chunked
- 1 large Red Onion, parboiled for 5 minutes and cut into chunks or 1 leek, diced into 1 inch lenghts
- 1 large Zucchini, chunked
- 1 large Sweet Potato, peeled cubed and cooked until just tender but firm (simmer 10 min)
- Marinade and Sauce
- 2 cups Pineapple Juice
- 1/4 cup Brown Rice Vinegar
- 1 tablespoon grated fresh Ginger
- 1 tablespoon Tamari or Soy Sauce
- 1/2 cup Orange Juice
- a small splash Sesame Oil
- juice from 1 Lemon
- sprinkle of Red Pepper Flakes
- 1 tablespoons Brown Sugar
- a few Grinds of Pepper
- 2 tablespoons Corn Flour or Agar
Instructions
- Mix the Marinade Ingredients and pour 1/2 cup over the Chicken or Tofu (you can do this up to a day ahead)
- Put the rest of the Marinade over all the Vegetables (you can do this up to one day ahead)
- Thread skewers with a combination of Veggies, Pineapple Chunks and Chicken and Tofu
- Heat a grill or the broiler until hot
- Grill the skewers about 4 minutes on each side until slightly charred and Chicken is not pink
- Throw out the Chicken Marinade
- Put the Veggie Marinade into a saucepan and heat over low until simmering
- Gradually whisk in the Corn Flour or Agar and let simmer until slightly thickened
- Serve the Skewers over Steamed Rice with sauce drizzled over and on the side
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