Michelin-Star Hawaiian Luau Feast: Mouthwatering Pineapple Glazed Chicken Skewers & Tropical Fruit Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• For Chicken Skewers:
• 2 lbs boneless chicken thighs
• 1 cup pineapple juice
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp brown sugar
• 2 tsp cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 12 wooden skewers, soaked in water for at least 30 minutes For Tropical Fruit Salad:
• 2 cups diced pineapple
• 2 cups diced mango
• 1 cup diced papaya
• 1 cup grapes, halved
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup lime juice
• 2 tbsp honey
• 1 tsp vanilla extract

Instructions

1. For Chicken Skewers:
2. In a medium saucepan, combine pineapple juice, soy sauce, honey, brown sugar, cornstarch, garlic powder, onion powder, smoked paprika, and whisk until smooth. Bring to a boil over medium heat, stirring occasionally. Cook until the sauce thickens. Remove from heat and let it cool.
3. Cut chicken thighs into 1 inch cubes and thread onto soaked wooden skewers. Reserve any leftover pineapple for the fruit salad.
4. Brush chicken skewers with the pineapple glaze, reserving some for basting during cooking.
5. Preheat a grill or grill pan to medium high heat and cook skewers for about 6 8 minutes per side, basting occasionally with remaining glaze, until cooked through and golden brown. For Tropical Fruit Salad:
6. In a large bowl, combine diced pineapple, mango, papaya, grapes, and chopped mint leaves. In a small bowl, whisk together lime juice, honey, and vanilla extract. Pour the dressing over the fruit mixture and toss gently to coat. Refrigerate until ready to serve.

Chef’s Insight

The combination of sweet and tangy flavors creates a perfect balance, while the smoky undertones from the grill add depth to this delicious Hawaiian feast.

Notes

For best results, use fresh ingredients and choose ripe, sweet fruits for the salad.