Copycat Hueys Chicken And Pineapple Skewers Recipes

CHICKEN AND PINEAPPLE SKEWERS

Chicken and Pineapple Skewers image

Provided by Tyler Florence

Time 1h15m

Yield 16 skewers

Number Of Ingredients 12

Ingredients

1 cup ketchup
1/4 cup low sodium soy sauce
1/4 cup honey
1 tablespoon yellow mustard
1/4 cup brown sugar
2 whole garlic cloves
1 lemon, juiced
8 boneless skinless chicken thighs
1 fresh pineapple
16 wooden skewers, soaked in water for 30 minutes
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper

Steps:

In a saucepan over medium heat, add the ketchup, soy sauce, honey, mustard, sugar, garlic, and lemon juice. Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool.
Heat an outdoor grill or a grill pan. Cut each chicken thigh into 2 pieces. Peel the pineapple and cut it into 1 1/2-inch chunks. Alternating between the chicken and pineapple, thread the pieces onto the skewers. Brush them with olive oil and season them with salt and pepper. Remove the garlic cloves from the barbecue sauce and discard; put about half the sauce into a small bowl for later. Brush skewers with some of the sauce. Cook them on the grill, basting regularly with the barbecue sauce, until cooked through, about 10 to 15 minutes. Serve with reserved barbecue sauce on the side for dipping.

COPYCAT HUEY'S CHICKEN AND PINEAPPLE SKEWERS

Copycat Huey's Chicken and Pineapple Skewers image

I made this recipe up after determining to make this at home! It was great! I made it with rice pilaf, but you can serve it with fries like they do at the restaurant.

Provided by Nurse Amanda

Categories Chicken Breast

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons soy sauce
2 tablespoons teriyaki sauce
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1 (20 ounce) can pineapple chunks in pineapple juice (with 1/4 c. juice reserved)
2 large chicken breasts, cut into 1 inch cubes

Steps:

Mix together all the ingredients in a gallon size zip top bag and seal well.
Place in refrigerator and marinate for at least 4 hours to overnight.
Place on skewers and grill until the chicken is no longer pink in the middle.
Serve and enjoy!

Nutrition Facts : Calories 220.4, Fat 6.9, SaturatedFat 1.9, Cholesterol 46.4, Sodium 979.5, Carbohydrate 21.9, Fiber 0.4, Sugar 16.5, Protein 17.1

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