I haven't been all over the world but I love the foods that make up this great world of ours. These recipes are my interpretations of the spices, marinades and seasonings from all over the world. I hope that these recipes will inspire you. Let's travel together shall we!
In 2010 we had a concession business. We traveled around Southeast Texas to various festivals and we were a mainstay at Larry's Trade Days in Winnie Texas each month. We started out selling smoothies and lattes but it didn't take long for us to realize that we needed to sell food if we were going to actually make any money.
Well, we tried many things such as burgers, hot dogs etc. and as we watched the people line up at other concession stands while our window was empty we decided that we needed something on a stick. I mean if you can't beat them, join them.
We wanted to be different and our concession business was called The Java Hut and we had a Hawaiian theme. So we wanted a food that had a Hawaiian flavor or theme if you will. So we experimented with several different marinades until we came up with a mixture of flavors that we truly liked and felt had a Hawaiian flare to it and the Hawaiian Chicken Kabob's and Hawaiian Pork Kabob's were born.
Our Chicken and Pork Kabob's were so flavorful that people were asking to buy our Hawaiian marinade. We actually started selling it. It has a smoky, sweet teriyaki flavor mixed with pineapple. This is some good stuff.
Here I used both chicken and pork. But of course you can just use one or the other.
1/2 Cup Dry Sherry
1/2 Cup Soy Sauce
1/2 Cup Olive Oil
1/2 Cup Pineapple Juice
1/2 Cup Brown Sugar
1 Tbl Spn Garlic Powder
1 Tbl Spn
1 Tbl Spn Ginger
1 Tbl Spn Chili Powder
Mix all ingredients well and set aside until the meat is prepared.
1/2 Pound Chicken thighs, breast
1/2 Pound Pork Butt
Cut in 1 inch cubes trimming the fat off as you go. Set in a bowl.
The Marriage of Flavors:
Pour at least half of the Hawaiian Marinade over all of the meat. Save about a cup or so for basting during cooking. Make sure all of the meat is submerged in the Hawaiian Marinade so that all of it gets plenty of attention. Let this sit for at least two hours. Overnight if you have the time.
Stick the chicken and or Pork onto skewers. If you are using wood skewers, soak them in water or they will burn in half. 30 minutes should do.
Prepare your grill. Place the skewers on the hot flame part of the grill. Have your tongs and everything that you need before hand because you don't want to leave this unattended. If you have flare ups, remove the meat to another part of the grill to keep from charring. As you cook flip the Kabob's over from time to time and baste thoroughly as you cook. You can't have too much Hawaiian Marinade so don't worry about it.
Once the meat is cooked all the way through, baste one more time then remove from the grill and enjoy!