Hawaiian Chicken Skewers with I Wash You Dry
- olive oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 cup chicken broth
- 3 skinless chicken breasts cut into 1-inch chunks
- 3 tablespoons orange marmalade
- 1 cup soy sauce
- 12 skewers (if wooden soak in water for 20 minutes)
- 1 purple onion cut into 1-inch pieces
- 1 red bell pepper cut into 1-inch pieces
- 1/2 fresh pineapple cut into 1-inch pieces
- 1 tablespoon fresh cilantro chopped
- Carbohydrate 60.1974426468873 g
- Cholesterol 217.66 mg
- Fat 27.4720412556819 g
- Fiber 15.8687125124693 g
- Protein 94.9857163224296 g
- Saturated Fat 7.4752516674044 g
- Serving Size 1 1 Serving (1379g)
- Sodium 290.090489757162 mg
- Sugar 44.328730134418 g
- Trans Fat 3.548447606858 g
- Calories 824 calories
Step-by-step
- In a gallon freezer bag, add the chicken breasts.
- In a small bowl, mx the chicken broth, orange marmalade, soy sauce, ginger and garlic powder.
- Pour into the freezer bag with the chicken.
- Marinade in the fridge for 2-4 hours.
- Prepare a grill to medium high heat.
- Thread the chicken pieces alternating with the onion, red bell pepper and pineapple.
- Brush the grill lightly with olive oil and place the skewers on the grill.
- Cook turning occasionally until the chicken is cooked through, about 8-10 minutes.
- Sprinkle with cilantro and serve with rice or noodles if desired.
Unlike a traditional teriyaki stir-fry where ingredients cook simultaneously in a pan, threading components onto skewers exposes distinct textures to direct radiant heat. Orange marmalade provides high sugar content that caramelizes quickly, which frequently traps cooks into either burning the exterior or leaving the interior raw. Marinades featuring soy sauce and fruit preserves must be patted off slightly before cooking if flare-ups occur on open grates. Chicken breasts cut into uniform one-inch chunks ensure even heat penetration across the entire skewer. Wooden bamboo skewers require a mandatory twenty-minute water soak to prevent ignition under medium-high flame conditions. Crowding skewers inhibits proper air circulation, so leave small gaps between the chicken, red bell pepper, and purple onion pieces. Turning every two minutes builds an even crust while keeping the internal poultry temperature safely at 165 degrees Fahrenheit. Standard outdoor grills deliver optimal results, but indoor cast-iron grill pans serve as a viable alternative when ventilation hoods are operating at maximum capacity. Fresh pineapple enzymes act as a tenderizer during the two-to-four-hour refrigeration window, though exceeding four hours breaks down the protein structure until the meat turns mushy. Brushing the cooking surface with olive oil prevents sticking without transferring competing flavors to the citrus glaze.
