A Treasury of Great Recipes Hawaii Hotel Hana-Maui

Sesame-Soy Chicken Brochettes with Pineapple

Of the three skewer recipes in the Hotel Hana-Maui section of A Treasury of Great Recipes, for me the stand out has always been these Sesame-Soy Chicken Brochettes. I have broken my own rules for Gourmet Plunder and altered this recipe ever so slightly, replacing the cooked chicken cubes for raw chicken thighs and marinating them overnight in the sauce as opposed to simply pouring it over the skewers directly before cooking. The result, I feel, is a more succulent, flavour explosion. The chicken stays tender, the sesame-soy sauce caramelizes as it cooks, and the pineapple offers a refreshing relief.

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Ingredients

1lb chicken thighs
1 fresh pineapple cut into chunks
1 apple
1/2 cup soy sauce
1 clove garlic
1/2 tbls sugar
1/4 white wine vinegar
1/4 sherry, sesame oil

Directions

Mix: 1/2 soy sauce, 1/2 cup water, 1 clove minced garlic, 1/2 tbls sugar, 1/4 white wine vinegar, 1/4 cup sherry, 1 apple finely grated, a dash of sesame.

Cut chicken thighs into appropriate bite-sized portions for skewers and marinate in the sesame-soy sauce overnight.

To make brochettes simply alternate chicken thighs with pineapple chunks. Works great on a BBQ obviously, but you can easily broil these in your oven as well.

If you want to dazzle your guests with an array of skewers, here are the other two recipes featured in the Hotel Hana-Maui section, which are no slouches either.

Beef Teriyaki Skewers

Ingredients

1lb of Sirloin Tip steak or better cut into chunks
1 cup soy sauce
2 cloves garlic grated
2 inch piece of ginger peeled and grated
1/4 cup sugar

Directions

Combine all ingredients except for beef to make a marinade. Assemble your beef onto skewers. Pour marinade over skewers a half hour before cooking and let stand. Conserve marinade for sausage skewers.

Sausage Teriyaki Skewers with Veggies

Ingredients

4-6 sausages of your choice
Teriyaki Marinade (as above)
1 package of button mushrooms
1 package of cherry tomatoes
1-2 green peppers

Directions

Remove sausage from casing and cut into sections. Marinate in the Teriyaki sauce for 30 minutes. Meanwhile, cut the green pepper into sections. You can cut the mushrooms in half if too large. Assemble skewers by interchanging meat and veggies.

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