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Hawaiian Chicken Skewers With BBQ Sauce

By chef Gulasch

Get ready for exotic Hawaiian chicken skewers that combine the sweet-and-sour taste of pineapple with the piquant aroma of red onion and red bell pepper. BBQ sauce gives this dish bold flavor, while crispy pita breads provide the perfect contrast.

25 min
Easy

10 min prep · 15 min cook

Hawaiian Chicken Skewers With BBQ Sauce
458 kcal · per serving
Protein 42g Carbs 53g Fat 6g
Ingredients

What you will need

7 items · serves 1
  • Chicken Breast 0.5 pcs
  • Pineapple pieces 60 g
  • BBQ sauce 1 tbsp
  • Bell Pepper 0.5 pcs
  • Red Onion 0.5 pcs
  • Pita Bread 1 pcs
  • Skewers 2 pcs

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Method

Steps to cook

9 steps · 15 min cook

  1. Prepare the ingredients and oven. This is what will be on your plate – prepare the ingredients in advance so the work goes smoothly. Preheat the oven to 200 °C.

  2. Slice the onion. Cut the red onion in half and peel. Cut each half into halves or thirds depending on size and slice.

  3. Cut the peppers. Remove the cores from the bell peppers and cut them into larger chunks so they are easy to skewer.

  4. Prepare the pineapple. Drain the canned pineapple. If it is not already cut, cut it into larger pieces. You can save the liquid, for example for lemonade.

  5. Cut the chicken. Cut the chicken breasts into larger cubes approximately 3 × 3 cm so they remain juicy after baking.

  6. Mix the ingredients and skewer. Place all prepared ingredients into a bowl, add the BBQ sauce and mix thoroughly. Then thread them onto skewers – the order is up to you; it is important that the ingredients alternate.

  7. Bake the skewers. Place the skewers on a rack or in a roasting pan and put them into the preheated oven. Bake for approximately 15 minutes.

  8. Turn the skewers and finish baking. After 10 minutes of baking, remove the skewers, turn them and return them to the oven together with the pita bread. Finish baking for another 5 minutes.

  9. Serve. Serve the finished skewers with pita bread and a little BBQ sauce on the side.

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