If you’re looking for a dish that’s bursting with flavor and easy to prepare, Hawaiian Chicken Pineapple Kebabs are your answer. These vibrant kebabs bring the taste of the tropics straight to your backyard. They are perfect for gatherings, summer barbecues, or even a cozy family dinner. Best of all, they’re customizable to suit your taste!
Recipe Information
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 320
Protein: 30g
Carbohydrates: 22g
Fat: 15g
Fiber: 1g
Sugar: 10g
Sodium: 600mg
Why Make Hawaiian Chicken Pineapple Kebabs
Hawaiian Chicken Pineapple Kebabs are not just delicious; they are also a healthy choice for a meal. Marinated in a savory blend of ginger, garlic, and pineapple juice, these kebabs are a fantastic source of lean protein and nutrients. You can mix and match your favorite vegetables, making it easy for everyone to enjoy a meal tailored to their preferences. Plus, grilling these kebabs locks in flavors that will delight your taste buds.
How to Make Hawaiian Chicken Pineapple Kebabs Step by Step
Ingredients
Freshly ground black pepper, as much as you like
Sprinkle of salt, to taste
1/2 teaspoon sesame oil
1 tablespoon fresh ginger, minced
4 garlic cloves, chopped up
1 1/2 tablespoons rice vinegar
4 tablespoons olive oil (split up), plus extra to rub on grill
1/4 cup canned pineapple juice
1/3 cup low-sodium soy sauce
1/3 cup packed dark brown sugar
1/3 cup ketchup
1 large red onion, cut into 1 1/4-inch chunks
1 1/2 big green bell peppers, chopped into 1 1/4-inch pieces
3 cups ripe pineapple, chopped (you’ll need about 3/4 of a 3-pound fruit)
1 3/4 pounds boneless, skinless chicken breast, diced into 1 1/4-inch chunks
Directions
Mix ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger, and sesame oil in a medium bowl. Add freshly ground black pepper and a sprinkle of salt until it tastes just right. Pop your chicken cubes into a big zip-top bag. Stash 1/2 cup of the marinade in the fridge for later. Pour the remaining marinade over the chicken, seal the bag, and mix well. Let it sit in the fridge for about 1 hour to allow the flavors to soak in.
While the chicken marinates, soak 10 wooden skewers in cold water for 1 hour. Preheat your grill to medium, aiming for 400°F. Drizzle the remaining 2 tablespoons of olive oil over the cut pineapple, peppers, and red onion. Toss to coat and sprinkle the vegetables with a little salt and pepper. Once the chicken is ready, slide the soaked skewers through the marinated chicken, pineapple, bell pepper, and red onion, alternating as you go until everything is used up.
Lay out your skewers on the grill and cook for 5 minutes. Brush the tops with half of the reserved marinade, flip them, and splash on the rest. Grill everything for an additional 4 minutes until the chicken reaches 165°F in the center. Remove the kebabs from the heat and enjoy them hot off the grill.
How to Serve Hawaiian Chicken Pineapple Kebabs
Hawaiian Chicken Pineapple Kebabs can be served with a side of coconut rice or a refreshing coleslaw. They also pair well with a simple green salad or a tangy dipping sauce like sweet chili or extra teriyaki glaze. For a complete meal, serve alongside grilled vegetables for a burst of color and flavor.
How to Store Hawaiian Chicken Pineapple Kebabs
Leftover kebabs can be stored in the fridge for up to 3 days. Simply place them in an airtight container. When reheating, use the microwave or grill them briefly to maintain flavor without drying them out. If you want to freeze them, wrap tightly in foil or plastic wrap and store in a freezer bag. They can be kept for up to 3 months; just thaw before reheating.
Expert Tips for Cooking Hawaiian Chicken Pineapple Kebabs
- Use fresh, ripe pineapple for the best flavor.
- Marinate chicken overnight for even deeper flavor penetration.
- Make sure to soak skewers long enough to prevent burning on the grill.
- For added flavor, add a dash of chili flakes to the marinade for some heat.
- Avoid overcrowding the skewers to ensure even cooking.
Delicious Variations of Hawaiian Chicken Pineapple Kebabs
Try adding jalapeños for a spicy kick or switch out chicken for shrimp or tofu for a vegetarian option. You can also incorporate citrus like orange or lime zest for a fresh twist!
Frequently Asked Questions about Hawaiian Chicken Pineapple Kebabs
Is the marinade safe to use after marinating the chicken?
No, the marinade used for raw chicken should not be reused for cooking unless it is cooked first.
Can I make Hawaiian Chicken Pineapple Kebabs in the oven?
Absolutely! Preheat your oven to 400°F and roast the skewers on a baking sheet for about 20 minutes, flipping halfway through.
How long should I grill these kebabs?
Grill the kebabs for about 10-12 minutes total, flipping halfway through to ensure an even cook.
Conclusion
Give Hawaiian Chicken Pineapple Kebabs a try for your next meal! With their vibrant flavors and easy preparation, you’ll have a dish that everyone can enjoy. Whether it’s a casual family dinner or a festive gathering, these kebabs will impress with their delicious taste and tropical flair. Happy grilling!
Hawaiian Chicken Pineapple Kebabs
Ingredients
For the Marinade
- 1/4 cup canned pineapple juice
- 1/3 cup low-sodium soy sauce
- 1/3 cup packed dark brown sugar
- 1/3 cup ketchup
- 1/2 teaspoon sesame oil
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic, chopped up
- 1 1/2 tablespoons rice vinegar
- 4 tablespoons olive oil, divided Plus extra to rub on grill.
- Freshly ground black pepper as much as you like
- Salt to taste
For the Kebabs
- 1 3/4 pounds boneless, skinless chicken breast, diced into 1 1/4-inch chunks
- 3 cups ripe pineapple, chopped About 3/4 of a 3-pound fruit.
- 1 1/2 large green bell peppers, chopped into 1 1/4-inch pieces
- 1 large red onion, cut into 1 1/4-inch chunks
Instructions
Preparation
- Mix ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger, and sesame oil in a medium bowl.
- Add freshly ground black pepper and a sprinkle of salt until it tastes just right.
- Pop your chicken cubes into a big zip-top bag. Stash 1/2 cup of the marinade in the fridge for later.
- Pour the remaining marinade over the chicken, seal the bag, and mix well. Let it sit in the fridge for about 1 hour.
Grilling
- While the chicken marinates, soak 10 wooden skewers in cold water for 1 hour.
- Preheat your grill to medium, aiming for 400°F.
- Drizzle the remaining 2 tablespoons of olive oil over the cut pineapple, peppers, and red onion. Toss to coat and sprinkle the vegetables with a little salt and pepper.
- Once the chicken is ready, slide the soaked skewers through the marinated chicken, pineapple, bell pepper, and red onion, alternating as you go until everything is used up.
- Lay out your skewers on the grill and cook for 5 minutes.
- Brush the tops with half of the reserved marinade, flip them, and splash on the rest.
- Grill everything for an additional 4 minutes until the chicken reaches 165°F in the center.
- Remove the kebabs from the heat and enjoy them hot off the grill.
