With the weather starting to lighten up, I wanted to get the grill cleaned and ready for the summer. I didn't think there was enough daylight for a long smoke, but i could do something fast like burgers or the like.
I wanted to start broadening my horizons a little this year too. I spent last summer really working on technique and understanding my equipment and doing simple things well, without worrying too much about spice blends or exotic cuts of meat.
So to accomplish both goals, I went Hawaiian. There is a distinct Asian-American fusion to Hawaiian barbeque that i learned about last year but never put into practice. These skewers were marinated overnight in pineapple juice, soy sauce, and some other things.
A bit of the marinade was reserved, reduced, and thickened with cornstarch to make a sauce. We let that sit overnight and threw it on the grill this evening! Just simple white rice as a side.
Overall I would say it came out great. The marinated pineapple chunks were my favorite, and the vegetables were good too. If I had a complaint, I think 24 hours is too long for that marinade. The chicken had gotten a little mushy with the pineapple juice breaking it down. Even so, with 3 lbs of meat for five people, we ate everything!
Definitely going to do this again, and experiment with pork as well!