Labor Day is already upon us and I’m looking forward to a day off of school, work and just hanging out with the people I love most! Hanging out is never complete without some good eats, but I’m feeling exhausted between work, competitive soccer and school, so I’m going easy. I was introduced to Lee Kum Kee Panda Ready Sauces, and I’m in love with how easy they make recipes like my Hawaiian Chicken Kebabs!
Lee Kum Kee Panda Brand Ready Sauces include: Lettuce Wraps, Honey Sesame Chicken, Korean BBQ-Stir Fry, Orange Chicken or Broccoli Beef. Lee Kum Kee was Established in China in 1888, and is dedicated to promoting Chinese culinary culture throughout the U.S. and around the world. Because these sauces are all ready to go, it makes it easy for people to enjoy authentic, restaurant-quality Asian tastes, with no hassle at all. Their sauces and condiments come in over 200 varieties, and are non-GMO. They even meet special dietary needs such as gluten-free, with some of their sauces. They aim to please!
I had so many recipe ideas to incorporate these delicious sauces, but finally settled on using the Lee Kum Kee Plum Sauce. Believe you me, I will be putting those other sauces to the test soon! I LOVE Lettuce Wraps, and sometimes it’s difficult to get all of the seasonings and flavor of the sauce right. No more guessing because the Lettuce Wraps sauce is all ready to go – just pour, stir and serve!
The Plum Sauce I use for my kebabs is made of plums, ginger and chilis. It’s got the perfect amount of sweet and spice, which I think makes for excellent Hawaiian Chicken Kebabs! Kebabs are the perfect grilling option for your Labor Day festivities. They’re so colorful and combine your meat, veggies and fruit all on one stick! Even better – no silverware required!!
For my chicken kebabs, I use boneless skinless chicken thighs. I think they’re more flavorful and make for a more moist chicken than chicken breasts. You can use whatever you have on hand; it’s just my preference. Then of course, you can use whatever veggies you like, but for Hawaiian kebabs I like to alternate the chicken with red onion, bell pepper (red or green) and pineapple. You can marinate if you’d like, but I just prep the kebabs, spread the plum sauce over the top – then turn the skewers and coat the underside. Stick them on the grill, and just before they’re done, give them another coat of plum sauce. YUM!
- 1.5 lbs boneless skinless chicken thighs, sliced into 1/2" thick strips
- 1 red or green bell pepper, chopped into 1" pieces
- 1 red onion, cut into small wedges
- 1 can pineapple chunks
- 1 jar Lee Kum Kee Plum Sauce
- Preheat grill to medium heat.
- While grill is heating, thread each of the ingredients onto skewers, alternating between each one. For chicken, start at one end of a piece, and poke a hole in one end, then fold the chicken back and forth while pushing the skewer through each section.
- Line skewers up on a cookie sheet and spread plum sauce over each one, using a pastry brush. Flip skewers over and use the brush to mop up any spilled sauce on the pan, and spread onto the back sides of the skewers.
- Cook skewers approximately 10 minutes on each side, for a total of 20 minutes, or until chicken is cooked through. Just before finished, spread remaining plum sauce onto the skewers.
- Serve immediately!