These are also in my second children’s book as everyone of any age loves them.
Ingredients
For the Hawaiian chicken kebabs
- 500g skinless, boneless chicken thighs
- Flesh of 1 fresh pineapple
- 1 large red onion
- 1 red capsicum
- 1 green capsicum
- Salt and ground black pepper, to taste
- 1 tablespoon olive oil, for frying
For the Hawaiian barbeque sauce
- ½ cup barbeque sauce
- ½ cup soy sauce
- ¼ cup pineapple juice
- 3 cloves garlic — crushed
- 1 tablespoon brown sugar
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
Method
For the Hawaiian chicken kebabs
- Soak 6 large bamboo or wood skewers in water for 30 minutes.
- Cut the chicken, pineapple, onion and capsicums into 2.5cm cubes.
- Thread alternately onto the skewers and season with salt and pepper.
- To make the Hawaiian Barbeque Sauce, whisk the ingredients in a medium bowl.
- Brush some of the sauce over the skewers.
- Heat the oil in a large pan over a medium-low heat. Cook the kebabs, turning to cook all sides and brushing with the remaining sauce from time to time, for 10–12 minutes or until the chicken is golden brown and cooked through.