Hawaiian Chicken Pineapple Kebabs
Hawaiian Chicken Pineapple Kebabs are vibrant, flavorful kebabs marinated in a savory blend, perfect for summer barbecues or cozy dinners.
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.
Notes
Serve with a side of coconut rice or a refreshing coleslaw. Pairs well with grilled vegetables for a burst of color and flavor. Store leftovers in an airtight container for up to 3 days.