Peach Huli Huli Chicken Skewers
Teriyaki marinated chicken with seared peach and grilled onion. Skewered then glazed with BBQ peach huli huli sauce and grilled to juicy perfection, finished with green onions.
Total Time: 
Servings: 10Ingredients
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.
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