Tender chicken and sweet pineapple grilled to perfection in a tangy, savory Hawaiian-style marinade. These skewers bring the taste of the islands right to your backyard barbecue, ready in under an hour.
Prep25 min
Cook15 min
Soak120 min
Servings4
Serving size: 1 serving
438cal
37gprotein
45gcarbs
Ingredients
680 g Boneless Skinless Chicken Thighs (Cut into 1-inch cubes)
A crisp and refreshing American-style salad featuring diced cucumber, juicy tomatoes, and sharp red onion. Tossed in a simple lemon-herb vinaigrette, it's the perfect light and healthy side for grilled meats or any summer meal.
Prep15 min
Cook0 min
Servings4
Serving size: 1 serving
About Huli Huli Chicken Skewers with Green Salad
Perfectly spiced Huli Huli chicken skewers with a fresh green salad. Energy-giving and delicious!
This hawaiian dish is perfect for lunch. With 587.0699999999999 calories and 39.67g of protein per serving, it's a nutritious choice for your meal plan.
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1 pcs Red Bell Pepper (Large, cut into 1-inch chunks)
1 pcs Green Bell Pepper (Large, cut into 1-inch chunks)
1 pcs Red Onion (Large, cut into 1-inch chunks)
340 g Fresh Pineapple (Cut into 1-inch chunks)
1 tbsp Vegetable Oil (For oiling the grill grates)
2 tbsp Green Onions (Thinly sliced, for garnish)
1 tsp Toasted Sesame Seeds (For garnish)
Instructions
1
Prepare the Marinade & Marinate Chicken
In a small saucepan, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, and minced garlic.
Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Cook for 3-4 minutes.
Carefully measure and reserve 1/2 cup (120 ml) of the marinade in a separate bowl for basting later. Allow it to cool.
Place the chicken cubes in a large bowl or resealable bag. Pour the remaining marinade over the chicken, toss to coat, cover, and refrigerate for at least 2 hours and up to 8 hours.
2
Assemble the Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
Thread the marinated chicken cubes onto the skewers, alternating with chunks of red bell pepper, green bell pepper, red onion, and fresh pineapple.
Leave a small space between each piece to ensure even cooking.
3
Prepare the Basting Glaze
In a small bowl, whisk the cornstarch and 2 tablespoons of cold water together to create a smooth slurry.
Pour the reserved 1/2 cup of marinade into the saucepan and bring it to a simmer over medium heat.
Whisk the cornstarch slurry into the simmering marinade. Continue to whisk constantly for 1-2 minutes until the sauce thickens into a glaze. Remove from heat.
4
Grill the Skewers
Preheat your grill to medium-high heat (around 400°F / 200°C). Clean the grates and lightly oil them with vegetable oil to prevent sticking.
Place the skewers on the preheated grill. Cook for 10-15 minutes, turning every 3-4 minutes.
During the final 3-4 minutes of grilling, generously brush the thickened glaze over all sides of the skewers.
The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp with a nice char.
5
Rest, Garnish, and Serve
Remove the skewers from the grill and transfer them to a platter.
Let the skewers rest for 5 minutes to allow the juices to redistribute.
Garnish with thinly sliced green onions and toasted sesame seeds before serving hot.
149cal
2gprotein
13gcarbs
11gfat
Ingredients
2 pcs cucumber (medium, peeled and diced into 1/4-inch pieces)
3 pcs tomato (medium, deseeded and diced into 1/4-inch pieces)
1 pcs red onion (medium, finely diced)
0.25 cup parsley (fresh, finely chopped)
3 tbsp olive oil (extra virgin)
2 tbsp lemon juice (freshly squeezed)
0.5 tsp sugar (optional, to balance acidity)
0.25 tsp salt
0.25 tsp black pepper (freshly ground)
Instructions
1
Prepare the vegetables
Wash the cucumber, tomatoes, and red onion thoroughly.
Peel the cucumbers and dice them into small, uniform 1/4-inch pieces.
Cut the tomatoes in half, remove the seeds, and dice them to a similar size as the cucumber.
Finely dice the red onion. For a milder flavor, you can soak the diced onion in cold water for 10 minutes, then drain well.
Place all the chopped vegetables in a large mixing bowl and add the fresh parsley.
2
Make the vinaigrette
In a small bowl or jar, combine the olive oil, fresh lemon juice, optional sugar, salt, and freshly ground black pepper.
Whisk vigorously or shake the jar until the dressing is well combined and slightly emulsified.
3
Combine and serve
Just before serving, pour the prepared vinaigrette over the chopped vegetables.
Gently toss everything together until the vegetables are evenly coated.
