Lanai Lights
Grilled Hawaiian Chicken Skewers with Pineapple Citrus Glaze
30 minutes
Serves 4
DinnerHawaiianDairy-freeShellfish-free
Herb's take
We’re taking the backyard grill on a quick flight to the islands. Brined chicken, a tangy tropical glaze, and a few secret flavor tricks unlock that signature Hawaiian sweet-and-smoky skewer. A ukulele is optional, but curiosity is required.
Ingredients
Yield
4
Instructions
- 01In a large bowl, whisk together soy sauce, brown sugar, lime juice, ginger, garlic, sesame oil, coconut milk, kosher salt, and black pepper to make the marinade.
- 02Reserve 1/3 cup of the marinade for glazing, covering and refrigerating it separately. Add the chicken chunks to the remaining marinade and toss to coat. Marinate in the refrigerator for 20 minutes.
- 03While the chicken marinates, preheat your grill to medium-high heat and oil the grates.
- 04Thread the marinated chicken and pineapple chunks alternately onto the soaked skewers, starting and ending with chicken. You should get 2 chicken pieces and 2 pineapple chunks per skewer.
- 05Bring the reserved marinade to a simmer in a small saucepan over medium heat. In a separate small bowl, mix cornstarch and water into a slurry, then whisk into the simmering marinade. Cook until thickened, about 2 minutes, then remove from heat.
- 06Grill the skewers for 4-5 minutes per side, turning once, until the chicken is nicely charred and cooked through. Brush generously with the pineapple glaze during the last 2 minutes of cooking.
- 07Transfer finished skewers to a platter. Sprinkle with scallions and toasted sesame seeds to serve.
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