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Hawaiian BBQ Chicken Kebab Bundle
Hawaiian BBQ Chicken Kebab Bundle 1
Farmhouse Kitchen

Hawaiian BBQ Chicken Kebab Bundle

$26.99  $36.9926.99
4 serving
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$26.99  $36.9926.99
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4 serving
Add to Order
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Subscribe & Save 5%
Description
Texas gets a taste of tropical Hawaii in this juicy kebab bundle featuring organic boneless chicken thighs, fresh-cut organic pineapple, organic red onions, and a bold Texas-style barbecue sauce. The kebabs are a symphony of flavors - sweet from the pineapple, savory from the onion and chicken, and smoky as the kebabs caramelize with each turn on the flame. Enjoy as an appetizer with a little extra BBQ sauce on the side for dipping.

Gluten-free, Dairy-free

Includes:

1 lb avg Organic Boneless Chicken Thighs - Deeply Rooted Ranch
10 oz Fresh Cut Pineapple - Farmhouse Kitchen
1 lb Organic Red Onions -
8 oz Texas BBQ Sauce - Farmhouse Kitchen
10 Bamboo Skewers

You will need:
Oil of Choice
Salt & Pepper

Hands-on Time: 15 minutes Total Time: 30 minutes

Rinse produce before use.


Serves 4 - 6
Ingredients
1 lb avg Organic Boneless Chicken Thighs
10 oz Fresh Cut Pineapple - Farmhouse Kitchen
1 lb Organic Red Onions -
8 oz Texas BBQ Sauce - Farmhouse Kitchen
10 Bamboo Skewers
Recipe
INSTRUCTIONS

1. PREP
Soak bamboo skewers in hot water for at least 30 minutes.
Chop red onion into large 1-inch pieces.
Cube chicken thighs into 1-inch chunks. Cut pineapple if not pre-cut.

2. ASSEMBLE
Thread kebabs in this order: 2 pieces onion, 1 pineapple, 2 chicken. Repeat until skewers are full, leaving ½ inch at each end.

3. COOK
Grill: Preheat grill to medium and oil grates. Grill kebabs 3–4 minutes per side, turning to brown evenly.
Broiler: Set rack 6" from element. Place kebabs on an oiled, foil-lined baking sheet. Broil 3–4 minutes per side.
Grill pan: Heat cast iron grill pan over medium. Lightly oil and cook 3–4 minutes per side.

4. FINISH
Brush kebabs with Texas BBQ Sauce during the final minutes of cooking, turning to coat. Or brush immediately after grilling. Serve with extra sauce on the side.
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