Hawaiian skewers: The surprising star of summer grilling

Hawaiian skewers are the highlight of all gatherings by the grill. The secret lies in a delicious marinade that transforms the taste of ordinary chicken. It's a tasty twist on grill classics.

Chicken with pineapple may seem controversial, but after tasting it, everything becomes clear – this combination is exceptionally delicious. I can't imagine grilling without this delicacy, and my loved ones adore these skewers. They disappear even faster than sausages, black pudding, or pork shoulder. Chicken skewers with pineapple and bacon are a delightful surprise.

Skewers are simple—vegetables and meat threaded on a stick. The secret lies in the details, such as the marinade. The marinade dictates the flavour and sets the tone for the entire dish.

Juicy chicken pieces, salty bacon, sweet pineapple, and crispy bell pepper – this combination of flavours will impress everyone. A delicious marinade based on barbecue sauce, soy sauce, and pineapple syrup completes the package and ensures that Hawaiian skewers will be a hit on the grill.

Ingredients:

Marinade:

• 120 ml barbecue sauce,
• 60 ml soy sauce,
• 120 ml pineapple syrup,
• 2 tablespoons wine vinegar,
• 2 tablespoons brown sugar,
• 3 cloves garlic,
• ½ teaspoon pepper.

Remaining ingredients:

• 2 chicken breast fillets,
• 170 g bacon slices,
• 170 g pineapple,
• 1 green bell pepper,
• 1 yellow bell pepper.

Method:

Step 1. Cut the chicken fillets into cubes and transfer them to a ziplock bag. Add BBQ sauce, soy sauce, pineapple syrup, wine vinegar, and brown sugar. Add the crushed garlic and pepper. Seal the bag and shake well to coat the meat in the marinade. Set aside for at least one hour.

Step 2. Thread the marinated meat onto skewers alternately with bacon, bell pepper, and pineapple pieces. If using an open flame grill, soak the skewers in water beforehand to prevent them from burning.

Step 3. Grill the prepared skewers for about 5 minutes on each side.

Step 4. Transfer the ready Hawaiian skewers onto a plate. Garnish with green parsley or a bit of fresh coriander. Enjoy!