Hawaiian Chicken With Banana and Pineapple Rice

“It’s summer and time to think about different menus that reflect a lighter touch” says our top speciality and exclusive chef, Rodriguez. All Rodriguez’s recipes are exclusive to this site.

“I want an abundance of different flavours to differentiate from our winter and autumn fayre, and one way is from the barbecue” he says. “However, this is just not feasible in most city and urban areas, so here is a terrific way to create a summer kebab and rice dinner that has sunshine written all over it, in your own kitchen, this menu is from my long-term friend André, in Hawaii,” explains Rodriguez.

“As I often do, I have altered and added to the recipe to make it my own,” he says, “My best tip: start early and marinade the chicken for up to 12 hours. Do NOT use fresh pineapple or you will end up with mushy chicken.”


4 oz cup light brown sugar

125ml cup ketchup

125ml cup soy sauce

125ml cup chicken broth or two stock cubes

2 inch of fresh ginger root minced

Five minced cloves of garlic

125ml sweet or medium sherry

125ml brown sugar

2 tbl spoons apple cider vinegar NOT British malt vinegar

2 tbl spoons sesame oil


Reserve two bananas

Four long kebab skewers

Four small table dishes.


Make the marinade as per the ingredients above.

Take each breast of chicken, remove the supreme (the strip on the side if the butcher has not removed it) and cut in half. Slice the breast length ways in half and cut each into squares or slices and the folded supreme section so everything will easily slide onto kebab skewers later on. Stir into the marinade, place in the refrigerator. Do not cut the meat too thinly.



In a medium bowl, whisk together the brown sugar, ketchup, soy sauce, and chicken broth. Then stir in the minced ginger root, garlic, rice vinegar and sesame oil.

Set aside 1 cup of this marinade, cover it, and keep it in the fridge to use for basting the kebabs. Thicken the marinade with a little cornflour.

Place the remaining marinade into a large freezer bag with the chicken pieces, stir them around and ensure they are completely covered. Place this in the fridge to marinate overnight (or at least 10 hours).

Now make the kebabs.

Cut the onion into slices, separate the slices and trim to fit the kebab skewers.

Open the tins of pineapple, drain then cut the rings into approx. one-inch sections to fit on the skewers.

Remove the marinaded chicken from the fridge and thread them onto the skewers alternating with slices of onion and pineapple.

Turn your oven onto grill setting and pre-heat.

Place the finished skewers under the grill, spoon over a little of the thickened reserved marinade. At regular intervals turn the skewers so that each side is facing the heated grill, re-basting each time. The skewers should take approx. 20 minutes, testing several pieces of chicken to ensure it has reached internal temperature of 74 degrees centigrade.

If you do not have a grill setting oven, use a large skillet, preferably cast iron but an ordinary one will suffice, keep the heat at a constant temperature and turn to caramelise all sides of the meat skewers.

When cooked, place in a warm oven while you prepare the rice.

Now make the rice with an average of one coffee cup per two people. Once cooked allow to dry and reserve.

Cut two bananas into slices, approx. ¾ inch thick along with half of a tin of the pineapple slices, cutting them into smallish slices.

Add one tablespoon of sesame oil to a large frying pan and heat, add the rice and heat thoroughly. Now add the pineapple and banana, and cook for a few minutes until everything is heated thoroughly, turning the contents over gently so as not to break up the banana. Once everything is fried and hot it is ready to plate up.

Serve onto individual plates as follows:

Firstly, the rice in a line the length of the skewer and add the prepared skewer onto the rice. Sprinkle with a little chopped green of the spring onion. In the small table dishes place one with chopped white of the spring onions, another with soy sauce and a spoon, and another with hot pepper sauce, such as Sriracha which is piquant but not too hot with a spoon for serving.

Voila, a perfect summer meal for guests that will have them wondering just how you conjured up this treat! Enjoy.


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