I made this for a Hawaiian-themed bbq. I read through many of the other reviews & found them very helpful. I gathered together the most pertinent info & the dish turned out wonderful! Here are the changes I made to make the dish 5 's. I used rice vinegar instead of sherry. Rice vinegar makes chicken tender. I used fresh ginger & garlic. Triple when using fresh herbs. I added fresh mushrooms. You could add other veggies too. As another reviewer pointed out it is safer to separate the chicken & veggies. After marinating several hours I skewered the chicken and vegetables separately as they are done at different times. I soaked the skewers in water to keep them from burning. After I skewered the chicken and vegetables I used the left over marinade from the vegetables like other reviewers suggested heated it on the stove until boiling & added 2T of cornstarch dissolved in a 1/4 -1/3 of water to make a basting sauce which I applied during the last few minutes of grilling. The dish was a hit! Everyone loved it! The basting sauce was worth the extra few minutes. It really topped it off. Yes I would make it again! It was worth the time which really wasn't much. What was time consuming for me was deciding what to make reading the reviews & putting it all together. I wrote this review hoping to condense all the reviews I read for other viewers so they don't have to go through all the time & trouble I did.
I used fresh pinapple for these and made the mistake of putting the chicken and pinapple on the skewers the night before and marinating. When we ate them the chicken was pasty on the inside. I think it was because the enzyme in the fresh pineapple ate away at the chicken all night. I would recommend marinating the chicken and the pineapple in separate containers and then putting on skewers at the last minute if you are using fresh pinapple. Otherwise it was delicious.
I used 1 tsp. sesame oil (instead of 1 Tbl.) to cut down on the fat and there was no difference! Marinating overnight is the key. I baked them in the oven at 350 for 20 minutes or so. Awesome!! Thanks for the recipe!
I made this for a Hawaiian-themed bbq. I read through many of the other reviews & found them very helpful. I gathered together the most pertinent info & the dish turned out wonderful! Here are the changes I made to make the dish 5 's. I used rice vinegar instead of sherry. Rice vinegar makes chicken tender. I used fresh ginger & garlic. Triple when using fresh herbs. I added fresh mushrooms. You could add other veggies too. As another reviewer pointed out it is safer to separate the chicken & veggies. After marinating several hours I skewered the chicken and vegetables separately as they are done at different times. I soaked the skewers in water to keep them from burning. After I skewered the chicken and vegetables I used the left over marinade from the vegetables like other reviewers suggested heated it on the stove until boiling & added 2T of cornstarch dissolved in a 1/4 -1/3 of water to make a basting sauce which I applied during the last few minutes of grilling. The dish was a hit! Everyone loved it! The basting sauce was worth the extra few minutes. It really topped it off. Yes I would make it again! It was worth the time which really wasn't much. What was time consuming for me was deciding what to make reading the reviews & putting it all together. I wrote this review hoping to condense all the reviews I read for other viewers so they don't have to go through all the time & trouble I did.
Awesome marinade! I made skewers with chicken bell peppers and pinapple chunks. In addition to marinating the skewers I took some marinade and simmered until it was reduced by half into a glaze. I then brushed this over the kabobs....Fabulous!
Followed another cooks suggestion and marinaded the chicken and pineapple separately adding 2 Tbspns more brown sugar to the pineapple marinade portion. With the leftover pineapple marinade I boiled it with a little cornstarch to thicken and basted the completed kabobs. (I thru the chicken marinade out)I also broiled the kabobs and they turned out really good. Tons of flavour. Served with rice and salad.
My family and I love this. I have modified it by baking the chicken and pineapple chunks in the marinade and serving with coconut rice. It is so good.
Everyone loved this recipe. It was extremely easy. It also is very low fat. Next time I would eliminate the powder and use fresh chopped garlic and ginger. I did not marinate the pineapples with the raw chicken (that didn't seem safe to me). I put the onions chicken and pineapple on separate skewers. Chicken goes on the bbq first then add the onion skewers a few minutes later and for the last 2-3 minutes add the pineapple to the bbq. I served this dish with white rice and it was a perfect meal.
I made this for guests and it was fabulous. My husband who doesn't care for chicken went nuts for it. I made extra sauce due to preference. I marinated the chicken pieces alone for 3 hours and marinated the vegetables (green pepper red pepper and mushrooms) for 1 hour then broiled in the oven. I chose not to marinate the pineapple. The mixture of ingredients was perfect and I wouldn't change a thing next time. I served with rice pilaf salad and Hawaiian bread. I had some chicken left over which I ate cold on a salad the next day which was also fabulous.
I marinated the chicken and shrimp for 8 hours with this recipe. It turned the chicken and shrimp so mushy that we had to through it out and order delivery. Ruined the barcecue and we had to throw away 200 dollars in food. If you try this recipe make sure to only marinate it for 2 hours at most. I have marinated chicken over night over 100 times and never had a problem. I don't know if it is because the pieces are cubed or the marinate isn't good but using fresh pineapple and ingredients following this to a tee I wasted a ton of time and it was a disaster. I wish I knew what went wrong. I am thinking that protein and pineapple do NOT belong marinated together for a long time. Recipe says "at least 2 hours" I wouldn't go 1 minute over and cross your fingers...
