Hawaiian Chicken Skewers

One day this past summer Brad had a hankerin' for some kabobs. I had wanted to do something different than the chicken sate that I normally revert to and so I hit the internet. Not too far into my search I came across Stacie's recipe for Hawaiian Chicken Kabobs over at Kat's Kitchen. She herself had found it from another blogger who in turn recalls possibly finding it over at all recipes. Gotta make sure you give credit where credit is due right?

Anyway, I went to work putting the marinade together while our skewers were soaking in some water (which helps prevent them from scorching when on the grill). It was all very easy and in the end very tasty. As far as the recipe goes, we didn't have Sherry on hand so I believed I substituted some chicken broth...or perhaps we had some leftovers of another white wine from when we had company. I don't remember but either substitute will do :o) Also, I know that many people will put their meats and veggies on the same skewer however it isn't the suggested/proper way to cook kabobs. By keeping the meats and veggies separate you cut down the chances of cross contamination as well as solves the whole issue of different cooking times between the two. I know it goes against everything that we were taught/shown but hey, how can you argue with Alton Brown, America's Test Kitchen, and other top chefs? And now, to the main event...


Hawaiian Chicken Kabobs
slightly adapted by me :o)

• 4 boneless, skinless chicken breasts, cut into chunks
  
• 3 Tbsp soy sauce
• 3 Tbsp brown sugar
• 2 Tbsp cooking sherry (or any white wine/chicken stock)
• 1 Tbsp olive oil
• 1/4 tsp ground ginger (I actually omitted this and did not miss it)
  
• 1/2 tsp garlic powder
• salt and pepper to taste
• 1 can chunked pineapple, plus 2 Tbsp reserved juice
• your favorite veggies, cut into chunks

1. In a small bowl combine soy sauce, brown sugar, sherry, olive oil, garlic powder, salt, pepper and pineapple juice. Whisk to incorporate. Pour into a large Ziploc bag or leave in a container and add chicken chunks. Make sure chicken is coated completely. Cover and marinate for at least two hours.
2. At least 30 mins prior to grilling, begin soaking wooden skewers in water to prevent burning.
   
3. Preheat grill to medium heat. Thread chicken onto soaked skewers. Next, alternate pineapple and vegetables onto different skewers .
   
4. Grill for 10 to 15 minutes or until chicken is done, turning occasionally