Ingredients

The following ingredients have 4 Servings
  • 3/4 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/2 cup brown sugar
  • 1 to 2 Tbsps hot sauce of choice
  • 1 Tbsp garlic paste or minced garlic
  • 1 Tbsp ginger paste or minced ginger
  • 1 1/2 pounds boneless, skinless chicken thighs (or chicken breasts)
  • 20 oz can pineapple chunks
  • 1 red onion

Instruction

  • Put the pineapple juice, soy sauce, ketchup, brown sugar, hot sauce, garlic, and ginger in a saucepan. Bring to a boil, reduce the heat to low and simmer for 10 to 12 minutes, this will thicken the sauce.
  • While the sauce cools, cut the chicken into inch size pieces and place them in a gallon size plastic bag. Add a few spoonfuls of the huli huli sauce and massage the bag until the chicken in coated. Marinate in the fridge for at least an hour.
  • Drain the liquid from the pineapple can and cut the onion into similar size pieces as the pineapple and chicken. Put the chicken, pineapple, and onion on 6 kabob skewers.
  • Preheat the grill to medium high heat. Grill the kabobs 10 to 12 minutes total, turning a few times and brushing with some of the huli huli sauce.
  • Serve with remaining huli huli sauce on the side for dipping.