Is it really back to school time already? Wow this summer is flying by which means it’s almost time for my annual backyard family luau! My summer just wouldn’t be the same without celebrating with a big themed BBQ.
Over the years I’ve celebrated with many themes but the luau theme is always the best! I decorate the tables in grass skirts, line the driveway with tiki torches, greet my guest with laias and create a huge tropical spread!
I try to use as much summer produce as I can when planning the menu. I mean that’s what summer is all about right? An abundance of fresh foods, family and fun!
I’ve teamed up with Crisco™ to bring you another one of my families favorite recipes, sweet and tangy pineapple chicken kabobs. I’ll be making these beauties for this years luau and I took full advantage of the gorgeous green bell peppers growing in the garden. I think it’s so cool to gather around with family and enjoy foods right from the garden.
These kabobs are super easy! Marinating the chicken overnight in a tangy sauce of orange juice, Crisco Organic Coconut Oil, soy sauce, brown sugar and few other simple ingredients makes it super tender and full of tropical teriyaki flavors. I’ve been using this organic coconut oil as a replacement for butter and other oils in certain recipes lately. It doesn’t leave a coconut flavor or aroma so it works perfectly.
I opted to grill them in a grill pan as opposed to the grill because these are best cooked slow and low to prevent burning. Using Crisco Professional Grill Master No-Stick Grilling Spray kept the kabobs from sticking to the pan like a champ! Love this stuff!
If you decide to throw these on the grill be sure to soak your wooden skewers in water for 30 minutes prior to skewering and keep the heat low. The last thing you want to do is scorch them. Trust me, the smell and taste of burnt soy sauce and honey is not a beautiful thing. Yeah I’m speaking from experience here. My last batch fell victim to me talking on the phone and forgetting all about them!
I decided to go with green bell peppers since they were free but these kabobs would rock with some slices of red onion or even some mushrooms and red bell pepper!
Garnish with fresh parsley, coconut flakes, or even some spicy red pepper flakes!
Serve them as is or over a bed of rice.
Watch me make these pineapple chicken kabobs from start to finish!
Hawaiian Pineapple Coconut Chicken Kabobs
- 1 cup honey
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup orange juice
- 1 tablespoon lemon juice
- 1 tablespoon rice wine vinegar
- 2 teaspoons Crisco Organic Coconut Oil
- 1/2 teaspoon ginger minced (optional)
- 2 garlic cloves minced
- 1 lb chicken breast cut into 1 inch cubes
- smoked seasoning salt & black pepper
- 1 1/2 cups pineapple chunks
- 1 green bell pepper cut into 1-inch pieces
- Crisco Professional No-Stick Grilling Spray
- In a large skillet over medium heat, combine honey, soy sauce, orange juice, lemon juice, rice wine vinegar, coconut oil, garlic and ginger.
- Bring to a light simmer while stirring. (Reduce heat if needed.)
- Let sauce simmer for 5-10 minutes.
- Remove from heat and let marinade cool completely.
- Reserve 1/4-1/2 cup of marinade for basting and set aside.
- Place chicken pieces in a large plastic bag.
- Pour on the marinade and seal the bag.
- Place the bag in the fridge and let marinate for about 4-8 hours. (Overnight is best.)
- Remove chicken from marinade and discard remaining marinade.
- Sprinkle chicken with smoked seasoning salt and black pepper. (optional)
- Thread chicken, pineapple and bell pepper onto a wooden skewer.
- Spray grill pan with Crisco Professional No-Stick Grilling Spray and heat on medium-low heat.
- Grill kabobs until chicken is cooked through, turning kabobs once during cooking and basting lightly with reserved sauce before removing from the grill.
- Plate kabobs and garnish if desired.
- Serve immediately.
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