Spicy Hawaiian Skewers
Baked and fried both have their place but grill marks seared into your food is a flavour all it’s own. In the subzero temperatures of the dead of winter we can still be known to be out freezing by the heat of the grill, all for the barbecue flavour. I’m sharing Spicy Hawaiian Skewers to give reason to year-round grilling.
- 2 large chicken breasts
- 1 cup pineapple, 1" cubes
- 1 red pepper
- 1 yellow pepper
- 1 red onion
- 6 wood skewers
- 1 package Ginger Teriyaki Stir-Fry Sauce
- 200 ml Pineapple and Chili Sauce
- 1 cup Jasmine Rice
- 2 cups water
- 1 tsp butter
- 1 tsp Green Curry Paste
- 1 bunch of Asparagus
- Soak wooden skewers in water for 30 minutes.
- Cut chicken breast, peppers, onion and pineapple into 1" pieces
- Mix together Teriyaki, pineapple and Chili Sauce in a bowl and set aside ½ cup for basting during the grilling process.
- Place chicken into a sealed bag with remaining marinade and marinate in refrigerator for minimum 1 hour.
- Assemble skewers, alternating 1" pieces of peppers, onion, pineapple and chicken cubes.
- Cook on a hot grill for approximately 30 minutes, flipping the skewers halfway and brushing with the marinade previously set aside at the halfway point and again right before grilling is complete.
- While skewers are grilling, cook rice as directed on package. Stir in 1 tsp of Thai Kitchen Green Curry Paste.
- Optionally, grill asparagus in a foil packet with 1 tsp butter, a dash of pepper and a pinch of salt.
- Plate skewers on a bed of rice with a side of grilled asparagus.
Disclosure: This post is sponsored by Thai Kitchen Canada. All recipe creation and opinions are my own.