Best Copycat Hueys Chicken And Pineapple Skewers Recipes

Copycat Huey's Chicken and Pineapple Skewers image

Provided by Nurse Amanda

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 6

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:

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

Chicken and Pineapple Skewers image

Provided by Tyler Florence

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup ketchup
1/4 cup low-sodium soy sauce
1/4 cup honey
1 tablespoon yellow mustard
1/4 cup packed light brown sugar
2 cloves garlic
Juice of 1 lemon
8 skinless, boneless chicken thighs
1 fresh pineapple
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper

Steps:

Combine the ketchup, soy sauce, honey, mustard, brown sugar, garlic and lemon juice in a saucepan over medium heat. Simmer until thickened, about 10 minutes. Let cool.
Cut each chicken thigh into 2 pieces. Peel and core the pineapple; cut into 1-inch chunks. Thread the pieces onto 4 to 6 skewers, alternating between pineapple and chicken. Brush the skewers with olive oil and season with salt and pepper. Remove the garlic cloves from the barbecue sauce and set aside about half of the sauce for serving. Brush the skewers with some of the remaining sauce.
Preheat a grill to medium high. Grill the skewers, turning and basting with the sauce regularly, until cooked through, 10 to 12 minutes. Serve with the reserved sauce.

Chicken and Pineapple Skewers image

Provided by Tyler Florence

Categories appetizer

Time 1h15m

Yield 16 skewers

Number Of Ingredients 12

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.