Hawaiian Chicken Skewers with Pineapple Butter Glaze

• 1

  Preheat the grill to medium-high heat, about 400°F. Clean and oil the grill grates.

• 2

  Add the chicken to a large bowl. Drizzle with the olive oil, then season with kosher salt, black pepper, chili powder, garlic powder, and ground coriander. Toss until evenly coated.

• 3

  Thread the chicken, pineapple, bell peppers, and red onion onto metal skewers, alternating the ingredients as you go. Keep the pieces close in size so everything cooks evenly.

• 4

  In a small saucepan, combine the Challenge Salted Butter, pineapple juice, and teriyaki marinade. Bring to a simmer over medium heat and cook for 5–7 minutes, stirring occasionally, until the butter is melted and the glaze has slightly reduced.

• 5

  Place the skewers on the grill and cook for 8–12 minutes total, turning every few minutes, until the chicken is cooked through and lightly charred. The chicken should reach 165°F in the center.

• 6

  During the last 2–3 minutes of grilling, brush the skewers generously with the pineapple butter glaze, turning and brushing until glossy and lightly caramelized.

• 7

  Remove from the grill and let rest for 5 minutes. Brush with a little more glaze before serving.

Notes

• Metal skewers work especially well here and do not need to be soaked.
• Fresh pineapple gives the best grilled flavor, but canned pineapple chunks work too. If using canned pineapple, drain it well and save the juice for the glaze.
• Because chicken breast is lean, avoid overcooking it. Pull the skewers once the chicken reaches 165°F and let them rest before serving.
• Brush the glaze on only during the last few minutes of grilling. The pineapple juice and teriyaki sauce can caramelize quickly, so adding it too early can cause the glaze to burn.
• Serve with white rice, coconut rice, grilled corn, cucumber salad, or a simple slaw.