How to make Hawaiian chicken kabobs
Some people have never tasted kabobs, and they can be made from many different meats and other ingredients. Quite often, the first time of tasting this terrific meal is all it takes to get a person hooked on it.
Like most kabobs, Hawaiian kabobs uses many ingredietnts, providing a balanced meal. They can be served over a bed of cooked rice, and are a great main dish in their own right. What sets these kabobs apart is the sauce. If you want a dish that will wow the family, this is one to try!
Fair warning, though: This meal tastes so great that it is best to make much more than you think you will need. People are likely to be coming back for seconds and thirds.
Getting the skewers
Both bamboo and metal skewers are available for making kabobs. Either will work well, and the steel ones can end up most cost effective, since they can be washed and used over repeatedly.
A lot of people prefer to use the bamboo skewers, however. They usually aren’t expensive, and for a couple bucks, a person can often get a package of 200. That would make a lot of kabobs! The skewers are also disposable, so it will be just that much less to wash.
Still, without the skewers, the kabobs will probably be a no go. Get them before assembling anything else.
For this recipe, the ingredients can be changeable according to taste. However, the following is a guideline to use:
1 pound chicken, boned, and in one inch cubes (about a half centimeter) Pre-bought boneless chicken can be easier, but it isn’t really any better than taking the meat off the bones yourself
4 stalks celery, washed and cut in one inch slices
1 bell or sweet pepper, washed and cut in one inch squares
1 large can of pineapple chunks, drained, with the juice reserved
1 pound of cherry tomatoes
1/2 pound mushrooms of your choice
1/2 pound pearl or boiler onions
Arrange the ingredients on the kabobs so they are touching but not tight against each other. Alternate them to make sure that all are used, and also so the flavors can blend, one to another.
To the reserved pineapple, mix 1/2 cup brown sugar, 1/2 cup of your favorite barbecue sauce, 2 tablespoons soy sauce, 1 tablespoon wine vinegar, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/2 teaspoon of crushed garlic (about one crushed clove), 1/4 teaspoon basil, and 1/4 teaspoon powdered thyme.
Mix all of this well and allow it to sit for at least a half hour. You can occasionally stir it, but give the dried herbs a chance to impart flavor to the mix. This is the baste, and makes the difference.
Preparation and cooking
Line cake pans or similar, with foil. This makes later cleanup a lot easier, while reflecting the heat back on the food. Place the loaded skewers on the pans, sideways. The skewers should be held up by the side of the pan so they are off the bottom surface.
Liberally coat the food on each, so it is saturated in the baste. The skewers should be far enough apart so they are not touching, to allow airflow
Place in a 350 F oven and cook for an hour, basting every 10-15 minutes. This gives plenty of time to make the rice or green salad, if you are going to have either with this meal.
Once it is done, a fork used just above each item, can easily remove them from the skewer.
These kabobs can also be cooked over a barbecue, or even a campfire. The only thing you need to watch out for is high cooking temperatures, as this can cause the food to burn or caramelize.
Better, though, is that the whole family can get involved in making this dish. Kids seem to love fixing their own skewers.They will probably choose their favorite foods, but all of these ingredients are as good for them as they are great tasting. Why not let them help? It teaches them valuable cooking skills.
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