I honestly feel like this summer I’ve had a hard time becoming creative with recipes for the grill. I tend to keep making the same, trusted and true marinades and meals that I know work and are crowd-pleasers…. But then things got boring and I felt the need to shake it up, which is why I came up with this recipe for Hawaiian-inspired chicken brochettes.
This recipe was created in an attempt to step outside my comfort zone with flavours that are not my usual go-tos. When I was coming up with the recipes for my Summer Hosting Handbook, I knew I wanted to play around with the fresh, tropical flavour of pineapple, knowing that grilled pineapple is pretty much always a hit. In testing things, this recipe came about. The marinade is simple to put together and it really packs a huge punch of flavour.
It is important to continuously baste the chicken while it is cooking on the grill – this will ensure optimal tenderness and will allow the chicken to really soak in all the flavour! Oh, and have I mentioned that Franco absolutely LOVES this recipe and asks for it on repeat?!
Hawaiian-Style Chicken Brochettes
- 3 lbs chicken breasts or thighs cubed
- 1 can canned pineapple chunks in juice (400 ml)
- 2 tsp ginger grated
- 3 garlic cloves minced
- 4 tbsp brown sugar
- 3/4 cup reduced sodium soy sauce
- 1/2 cup ketchup
- 1 tbsp sesame oil
- 1 tbsp yellow mustard
- 3 tbsp rice wine vinegar
- 1 tbsp sriracha sauce (or more if you like spicy)
- Fresh cracked black pepper
- Chopped scallions for topping
- Bamboo skewers
- In a large prep bowl, whisk together all of the ingredients other than the chicken, until entirely combined and the sugar is dissolved.
- Add in the chicken and toss to coat evenly. Cover and let marinate in the fridge for at least 30 minutes, or up to eight hours. Meanwhile soak the skewers in water this will prevent them from disintegrating on the grill.
- Heat your barbecue to medium (or roughly 400 degrees). Once marinated, skewer your chicken and place the chunks of pineapple into a foil packet (you will grill these as well to serve with the chicken). Keep the marinade – you will need it to baste the chicken
- Once your barbecue reaches the right temperature, cook the chicken skewers for roughly 25 minutes or until entirely cooked through. Make sure you are constantly basting the chicken with the sauce and flipping the skewers as you go. Place pineapple chunks in the foil packet on the grill as well to cook in the meantime
- Serve on a bed of rice and top with the chopped scallions and pineapple chunks.