Hawaiian Barbecue Chicken Skewers (and Tofu Skewers)

It used to baffle me that so many people saw summer as the prime barbecue season. Being an Arizona native the last thing I wanted to do in summer was stand in front of a hot grill in 122 degree weather cooking. But once I grew up and ran my own kitchen the summer grilling season suddenly made sense to me. Why cook dinner in the oven, heat up your house, and put more stress on your air conditioner on a 122 degree day? Now I grill all summer long. Grilling was tough for a while because I pretty much stopped eating meat about nine years ago even though my family still eats it. I do eat meat from time to time and my family eats meat most days. But I’ve learned that doesn’t mean we can’t share a grill. Today’s recipe, Hawaiian Barbecue Chicken Skewers, can also be made using tofu. I made it both ways for you to see and to give you some variety in case you have any flexitarians like me coming over for dinner.

Hawaiian Barbecue Chicken Skewers

Ingredients

• 4-6 boneless skinless chicken thighs
• 1 pineapple
• 2 bell peppers
• 1 bottle of original flavor KC Masterpiece barbecue sauce
• 6 bamboo spears that have been soaked in water for at least 30 minutes

Directions

1. Preheat gas grill to medium heat.
2. Cut chicken, pineapple, and bell peppers into chunks that are slightly larger than bite-sized.
3. Put chicken pieces into a bowl and toss with barbecue sauce.
4. Thread ingredients onto skewers. I prefer chicken, then pineapple, then pepper, repeat! Leave at least 1.5 inches of empty space on either end of the skewer.
5. Place skewers onto grill and cook for 10-12 minutes or until juices run clear, turning once. Start checking for doneness after about 8 minutes.

Consider letting your kiddos help you put the ingredients on the skewers. Just be sure they understand food safety rules! The amount of ingredients you end up with after prep or even personal preference might cause you to place your ingredients onto the skewers in a different pattern and that is okay!  This is YOUR dinner. My pineapple was small or I would have put each piece of chicken between two pieces of pineapple.

I love the feeling you get when you put your dinner on the grill. Doesn’t it look beautiful?

Hawaiian Barbecue Tofu Skewers

Ingredients

• 10 ounces extra firm tofu, pressed
• 1 pineapple
• 2 bell peppers
• 1 bottle of original flavor KC Masterpiece barbecue sauce
• 6 bamboo spears that have been soaked in water for at least 30 minutes

Directions

1. Preheat gas grill to medium heat.
2. Cut tofu, pineapple, and bell peppers into chunks that are slightly larger than bite-sized.
3. Put tofu pieces into a bowl and toss with barbecue sauce.
4. Thread ingredients onto skewers. I prefer tofu, then pineapple, then pepper, repeat! Leave at least 1.5 inches of empty space on either end of the skewer.
5. Place skewers onto grill and cook for 8-10 minutes done, turning once. Start checking for doneness after about 7 minutes.

There is just something special about the grill.  I often make my own grilling sauces but when I use store bought (which is so convenient) I always buy KC Masterpiece, usually the hickory and brown sugar variety. Oh yum. We also take it on camping trips and even use it as a dip for nuggets. When I think of barbecue I think of Kansas City and KC Masterpiece!

So which one for you? Chicken or tofu?