Spiceology Maui Wowee Hawaiian Chicken Skewers with Grilled Pineapple

How to Make Spiceology Maui Wowee Hawaiian Chicken Skewers with Grilled Pineapple

1. 1

   Step 1: Make the marinade

   In a medium bowl whisk together soy sauce, pineapple juice, brown sugar, lime juice, minced garlic and vegetable oil until sugar dissolves. Reserve 2 tablespoons of the marinade in a small bowl for basting, then set that aside while you marinate the chicken.

   For this step

   • 1/3 cupsoy sauce
   • 1/2 cuppineapple juice
   • 2 tbspbrown sugar
   • 2 tbsplime juice
   • 3 clovesgarlic cloves
   • 1 tbspvegetable oil
   
2. 2

   Step 2: Prep and marinate the chicken

   Cut chicken thighs into 1 1/2-inch pieces and place in a large resealable bag or bowl; pour in the remaining marinade and seal. Refrigerate at least 30 minutes and up to 4 hours. When ready to cook, drain the chicken, pat dry with paper towels and toss lightly with RUB PRIME STEAK to coat.

   For this step

   • 2 lbboneless skinless chicken thighs
   • 2 tbspRUB PRIME STEAK
   
3. 3

   Step 3: Prepare pineapple and assemble skewers

   If using wooden skewers, soak them in water for 30 minutes to prevent burning. Cut the pineapple into 1 1/2-inch chunks. Thread chicken and pineapple onto skewers, leaving a little space between pieces for even cooking. Arrange skewers on a platter and keep refrigerated until the grill is ready.

   For this step

   • 1 mediumfresh pineapple
   • 12 skewerswooden skewers
   
4. 4

   Step 4: Grill and baste

   Preheat grill to medium-high (about 400°F/200°C) and oil the grates. Grill skewers 10–12 minutes, turning every 2–3 minutes and brushing with the reserved marinade, until chicken registers 165°F (74°C) and pineapple is caramelized at the edges. Move to indirect heat if the glaze begins to burn.
   
5. 5

   Step 5: Rest and serve

   Transfer skewers to a cutting board and let rest 3–5 minutes. Serve warm—squeeze extra lime over the skewers if desired and offer extra RUB PRIME STEAK or chopped green onion on the side for garnish.

1. In a medium bowl whisk together soy sauce, pineapple juice, brown sugar, lime juice, minced garlic and vegetable oil until sugar dissolves. Reserve 2 tablespoons of the marinade in a small bowl for basting, then set that aside while you marinate the chicken.
2. Cut chicken thighs into 1 1/2-inch pieces and place in a large resealable bag or bowl; pour in the remaining marinade and seal. Refrigerate at least 30 minutes and up to 4 hours. When ready to cook, drain the chicken, pat dry with paper towels and toss lightly with RUB PRIME STEAK to coat.
3. If using wooden skewers, soak them in water for 30 minutes to prevent burning. Cut the pineapple into 1 1/2-inch chunks. Thread chicken and pineapple onto skewers, leaving a little space between pieces for even cooking. Arrange skewers on a platter and keep refrigerated until the grill is ready.
4. Preheat grill to medium-high (about 400°F/200°C) and oil the grates. Grill skewers 10–12 minutes, turning every 2–3 minutes and brushing with the reserved marinade, until chicken registers 165°F (74°C) and pineapple is caramelized at the edges. Move to indirect heat if the glaze begins to burn.
5. Transfer skewers to a cutting board and let rest 3–5 minutes. Serve warm—squeeze extra lime over the skewers if desired and offer extra RUB PRIME STEAK or chopped green onion on the side for garnish.