Mongolian Chicken with Big Island Guacamole Pu Pu
- 4 12-inch skewers
Ingredients:
16 cubes chicken meat, cut into thin one-inch pieces
Mongolian Marinade:
1 cup hoisin sauce
3 cloves garlic, chopped fine
2 tablespoons Sriracha or garlic red chili paste
1 tablespoon teriyaki sauce
1/8 cup extra virgin olive oil
1 tablespoon grated fresh ginger
Big Island Guacamole
2 ripe Haas avocados, peeled, pitted, and diced
½ cup Maui or Vidalia onions, chopped
½ cup fresh pineapple, diced small
2 tablespoons pickled ginger, minced
2 tablespoons cilantro, chopped
1 teaspoon garlic chili paste or Sriracha
½ teaspoon sesame oil
1 teaspoon rough-chopped macadamia nuts, toasted
¼ cup sliced scallions
2 limes, juice of
Instructions:
Preheat grill to medium high.
Soak 12″ wooden skewers in water overnight. In a mixing bowl, combine hoisin, garlic, Sriracha, teriyaki sauce, olive oil, and ginger. Put chicken in a separate bowl. Pour marinade over chicken and let marinate for a minimum of 2 hours (or preferably overnight). To assemble kabobs, skewer chicken cubes and place over medium-hot fire. Cook for 5-8 minutes, occasionally brushing with marinade and turning every few minutes until done. Remove from fire, plate and serve with Big Island Guacamole and crispy-fried won ton chips.
Big Island Guacamole
Combine all ingredients in a mixing bowl and blend with a fork until smooth. Serve immediately with freshly fried taro, yuca, vegetable, won ton, or tortilla chips. For next-day use, apply plastic wrap directly to the surface of the guacamole and refrigerate.