Hawaiian Chicken Skewers

• Prep Time: 2-4 Hours
• Cook Time: 8-10 Minutes
• Yields: 12


• 3 skinless chicken breasts cut into 1-inch chunks
• ½ cup chicken broth
• 3 tablespoons orange marmalade
• 1 cup soy sauce
• ½ teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 12 skewers if wooden, soak in water for 20 minutes
• 1 purple onion cut into 1-inch pieces
• 1 red bell pepper cut into 1-inch pieces
• ½ fresh pineapple cut into 1-inch pieces
• Olive oil
• 1 tablespoon fresh cilantro chopped


  1. In a gallon freezer bag, add the chicken breasts. In a small bowl, mix the chicken broth, orange marmalade, soy sauce, ginger and garlic powder. Pour into the freezer bag with the chicken. Marinate in the fridge for 2-4 hours.

  2. Prepare a grill to medium high heat. Thread the chicken pieces alternating with the onion, red bell pepper and pineapple. Brush the grill lightly with olive oil and place the skewers on the grill. Cook turning occasionally until the chicken is cooked through, about 8-10 minutes.

  3. Sprinkle with cilantro and serve with rice or noodles if desired.

This Newsletter Is Compliments Of:
Marlene Schell
Diana Wood
Janet Thompson
Lisa Davis
(714) 891-1936 - (562) 594-9721