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Recipe of the Month Poultry and Eggs - Hawaiian Kabobs

  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup unsweetened pineapple juice
  • 1/4 cup oil
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 2 teaspoons ground ginger
  • 1 teaspoon dry mustard
  • 1/4 teaspoon pepper, freshly ground
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 (15 1/4-ounce) can unsweetened pineapple chunks, drained
  • 1 large green pepper, cut into 1-inch pieces
  • 12 medium fresh mushrooms
  • 1 small sweet onion, cut into 1-inch pieces
  • 3 cups hot cooked rice

Combine first five ingredients in a saucepan; bring to a boil. Reduce heat and simmer for five minutes; cool. Pour mixture into a shallow dish, reserving about 1/4 cup for basting. Add chicken to dish, tossing gently to coat. Cover and marinate in the refrigerator for at least one hour, stirring mixture occasionally.
Remove chicken from marinade; discard marinade. Alternate chicken, pineapple, green pepper, mushrooms, and onions on 12 seven-inch-long skewers.
Grill over hot coals for about 20 minutes or until done, turning and basting frequently with marinade.
Serve over hot cooked rice.
Submitted By: Ila T. Thomas
Sevier Farmers Co-op
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