I love these Hawaiian Inspired Chicken and Pineapple Skewers, so I wanted to share the recipe this summer. It looks like I am on a roll with chicken recipes. Anyway, I promise I will post something else soon. 

I cut back on my consumption of red meat, so adding protein-rich foods like chicken, tofu, fish, and eggs to my diet was essential. Well, I generally avoid dairy as well. I am able to have sour cream and feta cheese made from sheep’s milk, although I am also attempting to minimize those.

Anyhow, let’s go over this recipe. It’s really easy to see, as you can tell. It will taste much better if you grill it outside after marinating it for an entire hour to allow the flavors to blend and come together.

Tap here for more tasty grill recipes

Having said that, I used my indoor grilling because it was way too hot here. Any will work. In all honesty, it didn’t come out that badly. Lunch was done in no time!

I served them with rice, salad, and low-carb small toasted tortillas. It really was a delicious summer lunch.

Let’s discuss the ingredients. My dishes are genuinely simple to prepare. Use any pepper you have if you don’t have any green peppers. In their place, you can use onions or zucchini, or similar.

Speaking of onions, red onions would have been a fantastic addition to these skewers, but I didn’t have any at the time, and that was okay.

You might also like these recipes:

Grilled Lemon Chicken Skewers

Grilled Chicken Bruschetta

Grilled Pork Chops

Lemon Herb Grilled Salmon

If you decide to make Hawaiian Inspired Chicken and Pineapple Skewers, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

If you are private you can DM me a pic. I would love to see your creations!

Also, check my Amazon store. I am Amazon affiliated and add things I love, used, or used in the past. I love Amazon and shop there often so it was a no-brainer to join their program.

Check out my New Blog called Mug Of Reality. I just started a few months ago and it is still a work in progress but I love this process.

Enjoy!

Yield: SERVES 4

Hawaiian Inspired Chicken and Pineapple Skewers

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Prep Time 10 minutes

Cook Time 7 minutes

Additional Time 1 hour

Total Time 1 hour 17 minutes

Ingredients

• 1 chicken breast (2 halves), cut into bite-size.
• 1 cup sliced Pineapple, preferably fresh but canned can be used as well.
• 1 bell pepper

Chicken Marinade:

• 1/2 Tablespoon onion powder
• 1/2 Tablespoon garlic powder
• 1/2 Tablespoon ginger powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons sugar (brown, or cane sugar)
• 2 tablespoons lemon juice (or apple wider vinegar, like juice, works well too)
• 2 cups chicken bone broth
• 1/4 cup Soy Sauce
• 1/2 tablespoon sesame oil
• 1 tablespoon olive oil

Instructions

1. Cut chicken into bite-size pieces, then place chicken in the large bowl.
2. Add all the ingredients for the marinade. Mix, cover, and place the chicken in the fridge to marinate for about one hour. Make sure to discard marinate after.
3. Slice chicken into bite-size pieces and slice pineapple. If you are using pineapple for the can then take it out of the syrup and set aside.
4. Assemble skewers by adding chicken, pineapple, and then pepper. I like adding two times if I am using small skewers like we have here. If you have large you definitely add more chicken and add more chicken, pineapple, and pepper.
5. Grill for 7 minutes. If you are using an outside grill time might be wary so go by doneness and internal temp which should be 165 degrees Fahrenheit. NOTE: I used an indoor grill that heats from the top and bottom AND it also presses, so my skewers were cooked through in 7 minutes.
6. Serve immediately with salad or rice.

Notes

You can use any other pepper or add onion to this.

Make it ahead. After marinating, discard the marinade and then assemble it. Cover and refrigerate for up to 3 days.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 140Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 1282mgCarbohydrates: 17gNet Carbohydrates: 16gFiber: 1gSugar: 12gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Summer Products I LOVE:

Great Indoor Grill Pan by Le Creuset

Nonstick Mesh Grill Bags

Two-Tone Gingham Napkins

• I am part of Food52 Curator Program, and I earn a commision on sale.

In case you have not noticed I love making rice bowls, and Shrimp Rice Bowls are one of my go-to. The last post was Salmon Rice Bowl, and one before that was Taco Salad Bowl. It is one of those convenient and fast meals everyone loves in my house.

A delicious and healthy dish known as a seafood rice bowl is often prepared with seafood, rice, veggies, and aromatic seasonings. Although I used shrimp, the type of seafood used in this dish might vary.

Squid, salmon, and mussels are frequently utilized. Rice is served with fresh vegetables, including cucumbers, tomatoes, and avocados, along with seafood, which has been sautéed or grilled.

Soy sauce, garlic, ginger, and sesame oil are often combined in seafood rice bowls. This imparts a rich, savory flavor to the food that pairs well with fresh seafood and veggies.

Gochujang sauce, also known as Korean chili sauce, or hot chili oil may also be used in some variations to up the heat and flavor. With that being said, you can use any sauce you prefer, even if it is as simple as butter.

Seafood rice bowls are delicious and nutritious. In general, they are low in calories and rich in protein, fiber, and vital vitamins and minerals.

Additionally, they can be altered to meet special dietary requirements like gluten-free or vegetarian.

All things considered, shrimp or any other seafood rice bowls are a wonderful and wholesome way to enjoy seafood and veggies in a single, filling meal.

Seafood recipes you might like:

Salmon and Vegetables Sheet Pan Dinner

Classic Beer Battered Fried Fish

Easy Shrimp and Grits

If you decide to make these Easy Salmon Rice Bowls please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Check out my New Blog called Mug Of Reality. I just started a few months ago and it is still a work in progress but I love this process.

Yield: 4 SERVINGS

Shrimp Rice Bowl

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Simple and Easy lunch or dinner idea

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 packs Southern Style Jumbo Shrimp (I used SeaPak)
• 2 tablespoon olive oil, divided
• 2 zucchini, quartered
• 2 garlic cloves
• ¼ teaspoon cajun seasoning
• Salt and black pepper to taste
• 1.5 cups cherry tomatoes, halved
• 2-3 tablespoons chopped parsley, fresh
• ¼ tsp lemon juice
• 2 cups corn, saute
• 1 avocado, sliced
• 2 cups uncooked white rice + 1 tablespoon olive oil + 1/4 teaspoon salt

Instructions

Read the Instructions on how to prepare shrimp on the package. However, you can make your own fried, or in your skillet. I will add more in the notes.

AIR FRYER:

1. Preheat the air fryer to 390°F.
2. Arrange frozen shrimp in an airfryer basket in a single layer. Air fry for 7-8 minutes (full bag); SAUCE: Thaw unopened sauce packet in warm water. More on shrimp in notes.
   
   

STOVETOP RICE:

1. Wash white rice 2 to 3 times, then soak it in cold water for 15 minutes.
   Remove the water, then add a good pinch of salt to the rice, then cover it with cold water; Water should be approximately 3/4 inch (1.9 cm) above the rice.
2. Let the water boil at a high temp, then turn the temperature down to simmer for 13 to 15 minutes, covered; this will also depend on the size and freshness of your rice.
3. When rice is cooked, uncover and mix it or fluff it with your fork. Add any other seasoning if you wish.
   

ZUCCHINI:

1. Heat a skillet with a drizzle of olive oil. Add zucchini and sliced garlic, and sprinkle a bit of cajun seasoning, salt, and black pepper if needed.
2. Stir often and cook for up to 3 minutes at medium-high heat.
   

CORN:

1. Sauteed corn for one to two minutes. Season with salt and black pepper to taste.
   

CHERRY TOMATOES:

1. Wash and slice tomatoes in half. chop parsley and add to a bowl with halved tomatoes.
2. Add salt and pepper to taste, drizzle with olive oil, and a squeeze of lemon.
   
   

AVOCADO:

1. Slice avocado into thin slices just before serving.
   

SERVE—

1. In each bowl add approximately one cup of cooked rice.
2. Top rice with air-fried shrimp and all the other toppings.

Notes

Shrimp:

You can pick up a couple of boxes of already-cooked shrimp as I did and cook it in your airfryer or oven, or you can make some in your skillet. It is up to you how which kind of shrimp you will use.

I have one of my favorite shrimp recipes HERE

Topping:

You can do whatever you prefer. These are my topping preferences and I love them all together.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 347Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 5mgSodium: 250mgCarbohydrates: 48gNet Carbohydrates: 41gFiber: 7gSugar: 7gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pork Steak Rolls with Cream Cheese, among other things, are comfort food that I could consume at least three times a week. My children are as captivated by it as I am.

Every time I return from my weekly grocery store runs, my youngest son requests me to prepare it.

The reason I don’t make it three times a week is that we can eat an entire platter of them in under 10 minutes.

Tap here for more delicious meat and poultry recipes 

It goes well with salads, pasta, rice, sandwiches, eggs, and fries. You name it, and these pork rolls may be filled with just about anything.

Because I know many of you don’t eat pork, I’d recommend trying it with chicken instead. Make sure to pound the chicken breasts until they’re thinner, then stuff them with cream cheese.

So this pork roll was something I grew up enjoying. It’s a lot like Karaore’s schnitzels, which are rolled veal or pig steaks packed with Serbian “kajmak.”

In that way, it’s similar to whipped cream cheese, but it doesn’t taste like cream cheese; yet, we can use it in place of cream cheese in this dish, as I did.

It’s frequently accompanied by roasted potatoes and tartar sauce.

Also a fun fact, because of its phallic shape, the steak is also referred to as the maidens’ dream.

Chef Mica Stojanovic invented the dish in 1959 when he wanted to cook Chicken Kyiv for a prestigious visitor.  There was a shortage of poultry so instead of chicken, he used veal.

However, he was not entirely satisfied with the result, so he poured tartar sauce over it and garnished it with a slice of lemon and tomato slices, which resembled the Order of the Star of Karaoke medal in the end, and thus the steak was named after a Serbian revolutionary Karađorđe. source: Wiki 

Well, I know nobody asked, and I didn’t make exactly the same dish, but there you go, I included a fun little fact. You are welcome!

Hey, if you like my tasty Pork Steak Rolls with Cream Cheese recipe, please tag me on Instagram @sandraseasycooking. I like seeing all of your lovely creations and variations on my recipes. It’s all about cooking and making something like these platters. Make the best of what you have, and creativity will follow.

PORK RECIPES YOU MIGHT LIKE:

Grilled Pork Chops

Easy Pork Schnitzel 

Broccoli and Pork Tenderloin Stir Fry

Yield: 4 to 5 Servings

Pork Steak Rolls with Cream Cheese

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Easy way to create something very delcious. It goes well over pasta, rice, or potatoes.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

• 6-8 (1.5 lbs-2 lbs.) boneless pork loin; pork steak
• 1 tablespoon salt
• 1.2 tablespoon ground black pepper
• 3-4 tablespoons cream cheese
• 5 tbsp. all-purpose flour for dusting; use more if needed (for low carb almond flour)
• 2 large eggs, well beaten
• 1 1/2 cup breadcrumbs (pork rinds crumbs or almond flour for low carb)
• 1/2 cup Oil, more if needed

Instructions

1. Pound pork steaks with a meat tenderizer until they are thinner, then season with salt and black pepper on both sides.
2. On each steak add about 1/2 tablespoon of cream cheese. Wrap the meat into the rolls. Place them in the baking pan and cover them, as seen in my pic above, and allow them to chill for 30 minutes in the fridge. You can also wrap it in the film (plastic wrap) or anything similar.
3. After 30 minutes, coat each in the flour, dip them into beaten eggs, and finally, roll in bread crumbs. If bread crumbs are unsalted then add a generous of salt and pepper.
4. Heat a skillet to medium-high, and fry in oil until golden in color. every 2 minutes turn around until the right color is reached. Please it on the plate lined with a paper towel so excess oil could be removed. I like to slice one in the middle just to ensure it's cooked through, however, pork is done when the internal temperature reaches 145°F. Keep in a warm oven until ready to serve. 

Notes

I like to slice one in the middle just to ensure it's cooked through, however, pork is done when the internal temperature reaches 145°F. Keep in a warm oven until ready to serve. 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest