Search

Chicken Hawaiian Shashlik Recipe

Home » Written Recipes » Recipes » English Recipes » Chicken Hawaiian Shashlik Recipe
Chicken Hawaiian Shashlik Recipe in Urdu
Serving Details:

  • Serves: 4
  • Serving Size: 2 skewers per person

Recipe Description

Bring a taste of the tropics to your table with this Chicken Hawaiian Shashlik Recipe. Juicy chicken pieces are marinated in a tangy-sweet sauce, then skewered with pineapple and bell peppers for a burst of flavor. Perfect for barbecues, weeknight dinners, or entertaining guests!

Cooking Time

  • Preparation Time: 20 minutes
  • Marination Time: 30 minutes
  • Cooking Time: 15 minutes
  • Total Time: 65 minutes

Nutritional Information (Per Serving)

  • Calories: 320
  • Protein: 28g
  • Fat: 12g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Sodium: 500mg

Ingredients

  • 500g boneless chicken breast, cut into 1-inch cubes
  • 1 cup pineapple chunks
  • 1 red bell pepper, cut into squares
  • 1 green bell pepper, cut into squares
  • 1 large onion, cut into squares
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon black pepper
  • Salt to taste
  • Wooden skewers (soaked in water for 30 minutes)

Instructions

  1. Prepare the Marinade: In a large bowl, combine soy sauce, ketchup, honey, olive oil, garlic paste, ginger paste, black pepper, and salt.
  2. Marinate the Chicken: Add the chicken cubes to the marinade and mix well. Cover and let it marinate in the refrigerator for at least 30 minutes.
  3. Assemble the Skewers: Thread chicken, pineapple chunks, bell peppers, and onion onto the skewers, alternating between ingredients.
  4. Grill the Skewers: Preheat the grill or grilling pan over medium heat. Grill the skewers for 12-15 minutes, turning occasionally until the chicken is cooked and slightly charred.
  5. Serve: Serve hot with a side of rice or dipping sauce.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and remain juicy when grilled.

What can I serve with Chicken Hawaiian Shashlik?

Serve with steamed rice, noodles, or a fresh salad.

Can I cook these in the oven?

Yes, bake at 200°C (400°F) for 20 minutes, turning halfway through.

You May Like

Latest Recipes

Top 10

Chefs Biography

brunch grazing board 6ada207

Brunch pancake sharing board

Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm.

Mix the self-raising flour, baking powder, golden caster sugar and a pinch of salt together in a large bowl. Create a well in the centre with the back of a spoon, then add the eggs, 25g melted butter and  milk.

Whisk together either with a balloon whisk or electric hand whisk until smooth, then pour into a jug.

Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy, pour in rounds of the batter, approximately 8cm wide. Make sure you don’t put the pancakes too close together as they will spread during cooking. Cook the pancakes on one side for about 1-2 mins or until lots of tiny bubbles start to appear on the surface, and the surface starts to look a bit set and drying out. Wait for the bubbles and surface to look right rather than relying on the timing, but if the pancake seems to be taking too long, check the underside to make sure it’s not burning or if it’s not cooking fast enough, adjust the heat. Flip the pancakes over and cook for a further minute, then transfer to the oven with the bacon to keep warm. Repeat until all the batter is used up.

Arrange the toppings you have chosen on a board and set the table, then add the pancakes and bacon just before serving. You can put extra toppings in bowls or replenish the board as you need to.

Aubergine Halloumi and Harissa Skillet Bake 6b6e3a2

Aubergine, halloumi & harissa skillet bake

Heat 1 tbsp oil in a roughly 22cm ovenproof skillet or frying pan, then add the aubergine slices in a single layer (you’ll need to do this in batches). Cook for 2-3 mins on each side until just golden and softened, adding another 1 tbsp oil between each batch. Transfer to a plate.

If the pan is dry, add another 1 tbsp oil. Fry the garlic until sizzling but not coloured. Stir in the tomatoes, harissa, sugar and a pinch of salt. Bubble for a minute, squashing the tomatoes. Remove from the heat and leave to cool slightly.

Meanwhile, halve each piece of halloumi (don’t worry if they fall apart). Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato mixture, ensuring there are one or two pieces of halloumi between each aubergine slice. Drizzle with a little more oil and sprinkle with the mint. Cover the pan with foil and bake for 20 mins at 180C/160C fan/gas 4, then remove the foil and bake for a further 5-10 mins until the halloumi has started to brown. Serve with warm flatbreads, rice or couscous.

chocolate hazelnut ice cream cheesecake

Chocolate hazelnut ice cream cheesecake

Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine – don’t worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.

In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.

Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.

grilled miso salmon with rice noodles

Grilled miso salmon with rice noodles

Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely. Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through. Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.

Egg Paratha

Egg Paratha

Ingredients Flour dough for 2 parathas Eggs 2 Onion 1

strawberry

Strawberry Kheer Recipe

In a cooking pot, add ,milk, rice, cardamom, pistachio, almonds, cashews, cold water and boil it. Next, add sugar and cook it for 35-40 minutes on medium flame.

Citrus Baked Fish

Citrus Baked Fish Recipe

Pre-heat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray. Place salmon fillets in the baking dish. Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended.