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Grilled Hawaiian Chicken and Tropical Coleslaw

Servings 6
Total Time 1 hour 25 minutes

Ingredients

  • 1/3 cup ketchup
  • 1/3 cup packed dark brown sugar
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup pineapple juice
  • 4 tablespoons olive oil divided, plus additional for brushing grill
  • 1 1/2 tablespoons rice vinegar
  • 4 teaspoons Litehouse Instantly Fresh Garlic
  • 1 tablespoon Litehouse Instantly Fresh Ginger
  • 1/2 teaspoon sesame oil
  • 3/4 teaspoon freshly ground black pepper plus additional, to taste
  • salt to taste
  • 1 3/4 pounds boneless skinless chicken breast, chopped into 1 1/4-inch cubes
  • 1 large red onion diced into 1 1/4-inch pieces
  • 1 1/2 large green peppers diced into 1 1/4-inch pieces
  • 3 cups fresh cubed pineapple

Coleslaw:

  • 1 package 14 ounces coleslaw mix
  • 1 cup diced red pepper
  • 1 cup diced pineapple
  • 1/2 cup slivered almonds
  • 1/2 cup Litehouse Coleslaw dressing

Instructions

  • In mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in pepper and season with salt, if desired.
  • Place chicken in gallon-sized re-sealable bag. Reserve 1/2 cup marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1-2 hours. Soak 10 wooden skewer sticks in water 1 hour.
  • While chicken marinates, prepare coleslaw. In medium bowl, toss together coleslaw mix, red pepper, pineapple, almonds and coleslaw dressing. Refrigerate until ready to serve.
  • Heat grill to 400° F.
  • Drizzle remaining olive oil over red onion, bell pepper and pineapple; toss. Season red onion and bell pepper with salt and pepper then thread red onion, bell pepper, pineapple and chicken onto skewers until all chicken is used.
  • Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup marinade. Rotate to opposite side and brush remaining marinade on opposite side; grill about 4 minutes, or until chicken registers 165° F in center on instant read thermometer.
  • Serve skewers warm with coleslaw.