Title: Bubba's Honolulu Hot Chicks
Categories: Hawaii Chicken
Yield: 4 Servings

1	c	Soy Sauce
1	c	Pineapple juice (from
		Pineapple chunk cans
		Below)
1/2	c	Cooking oil
2	ts	Dry mustard
2	tb	Brown sugar
4	ts	Ground ginger
2	ts	Garlic powder
1/2	ts	Fresh ground pepper
		SOLID STUFF-
2	lb	Boneless chicken breasts
2	cn	Sliced water chestnuts
2	cn	Pineapple chunks (in juice
		Not syrup)

Combine the marinade ingredients in a saucepan: Stir and simmer 5 minutes. Cool.

Cut chicken into small pieces (1/2 to 3/4 inch cubes) Assemble Solid Stuff onto toothpicks (1 pineapple chunk, 1 water chestnut slice, 2 pieces of chicken [1 on each end]). Place in layers in a deep dish. Pour cooled marinade over and let sit 1 hour at room temp.

THEN- Grill until almost done. A few minutes before removing from grill, brush each liberally with a fruit-based hab sauce (I use Inner Beauty Real Hot Sauce). Continue grilling a couple of minutes to "set" sauce.

MARINADE- STEP 2

While grilling chicken, simmer remaining marinade above to reduce somewhat and thicken. Add any remaining pineapple and water chestnuts to the sauce. Add several tablespoons of the same hot sauce to the marinade, then add powdered habs to achieve desired heat level to your taste. Serve skewers and use the reduced marinade as a dipping sauce.

VARIATION 1- Toothpick size skewers are good for parties or as an appetizer; use bamboo yakitori skewers for dinner size portions, alternating various colors of bell or hot peppers with the solid stuff above.

VARIATION 2- For non-CH consumption, omit the hot sauce and hab powder. This recipe began as a tasty (but infidel) version with just the Marinade-Step 1.

VARIATION 3- Other fruits, in addition to the pineapple, would probably be good but I haven't tried that.

Mr. and Mrs. Jim McGrath FROM: Chile-Heads Digest & Mailing List

MARINADE:

From: Dave Drum Date: 01 Feb 98

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