Total Time:
Servings:Ingredients
PEACH HULI HULI SAUCE INGREDIENTS:
1 Tbsp vegetable oil
¾ cup onion, diced
3 Tbsp garlic, minced
3 Tbsp ginger, diced
2¼ cups peach purée
¼ cup soy sauce
1½ cups BBQ sauce
1 cup water
CHICKEN SKEWER INGREDIENTS:
30 ea chicken, boneless, skinless, thighs
2½ cups teriyaki sauce
10 tsp salt, kosher
30 ea Frozen DOLE Sliced Peaches, thawed
30 ea red onion, cut into medium wedges
PEACH HULI HULI CHICKEN SKEWERS MEAL:
30 ea. chicken skewers, sub-recipe
5 cups BBQ peach Huli Huli sauce, sub-recipe
1¼ cups green onion, diced
2 cups DOLE® Chef-Ready Cuts Diced Peaches, thawed, seared
Directions
BBQ PEACH HULI HULI SAUCE DIRECTIONS:
- In medium pan, add oil and sauté onion, garlic and ginger until soft.
- Add peach purée, soy sauce, BBQ and water to pan; bring to a simmer.
- Allow to simmer for 10-15 minutes. Remove from heat, place in bowl, cover and cool. Reserve chilled until use.
CHICKEN SKEWERS DIRECTIONS:
- Cut chicken thighs into 2” x 2” pieces.
- In medium size bowl, marinate chicken in salt, and teriyaki sauce for 1-2 hours in refrigerator.
- Build skewers by alternating marinated chicken pieces, peach slices and red onion wedges on skewer. Cover and hold refrigerated until cooked.
TO SERVE:
- Heat charcoal grill.
- Grill 3 chicken skewers per serving, glazing with ¼ cup BBQ Peach Huli Huli Sauce while cooking, ensuring meat is cooked fully to internal temperature of 165° F before service. About 5-6 minutes.
- Place skewers on serving plate; garnish with 3 Tbsp diced peach, 2 Tbsp green onion and side of ¼ cup BBQ Peach Huli Huli sauce.
