Hawaiian Haysticks

Hawaiian haysticks are my rendition of bbq chicken kabobs.  They aren't necessarily Hawaiian at all...it has pineapple and teriyaki sauce in it; but not an original Hawaiin recipe...that I know of.  The recipe was inspired by one of my friend's buddies who made these kabobs at a party one time. 

Hawaiian Haysticks & Steaks

The key to a good kabob is to marinate them overnight.  However, I crave these at the last minute and only get an hour or two of marination in.

The Marinade

kc masterpiece Honey Teriyaki

1/4 cup of pineapple juice (from the can of pineapples you will use later)

Siracha Sauce

4 cloves of garlic

1 lemon

1 red onion

salt

1) In a small blender or food processor,  add 1 cup of honey teriyaki sauce, 1/4 cup of pineapple juice, ~1 1/2 tablespoons of siracha sauce, 4 crushed cloves of garlic, a pinch of salt, and the juice of a lemon.

2) Blend for about 2 minutes.

3) Pour 2/3 of the mix into a 1 quart zip lock bag

4) Pour the other 1/3 into another 1 quart zip lock bag

Kabob Prep:

1) Soak 10" wood skewers in water.

2) Cut up 3 chicken breast into bite sized pieces.

3) Cut red onion into ~ 1 inch squares (I pick the more squat looking onions (seen in the background) as these tend to have a thicker skin that is great for grilling)

4) Add the can of pineapple chunks and red onion squares into ziploc bag of the smaller portion of marinade.

5) Add the chicken to the other ziploc bag of marinade.

6) Refrigerate for up to 24 hours

7) When ready to grill, skewer the kabobs...I usually do it in the following order:

onion-pineapple-onion-chicken-onion-pineapple-onion-chicken-onion-pineapple-onion-chicken

8) Grill on medium-high heat.