If you’re craving a vibrant, flavorful dish that’s both easy to prepare and packed with tropical goodness, look no further than this Quick and Tasty Hawaiian Chicken Kebabs Recipe. Juicy chicken cubes marinated in a luscious blend of sweet and savory ingredients pair perfectly with fresh pineapple, bell peppers, and red onion, resulting in a colorful and mouthwatering meal that’s sure to brighten up any night. Whether you’re grilling for a casual family dinner or impressing friends at a backyard barbecue, these kebabs deliver a satisfying balance of tangy, sweet, and smoky flavors in every bite.
Ingredients You’ll Need
Simple, wholesome ingredients come together effortlessly to create this tasty dish. Each one plays a key role in building layers of flavor, texture, and color that make the kebabs irresistible.
- Ketchup: Adds a rich, tangy tomato base that enhances the marinade’s depth.
- Dark brown sugar: Brings caramelized sweetness to balance the savory and tangy elements.
- Low-sodium soy sauce: Provides umami complexity without overwhelming saltiness.
- Canned pineapple juice: Infuses tropical zing that tenderizes the chicken perfectly.
- Olive oil: Divided for marinade and grilling, it keeps ingredients moist and grill-ready.
- Rice vinegar: Adds a subtle acidity that brightens the flavors.
- Minced garlic: Lends fragrant warmth and depth to the marinade.
- Minced ginger: Contributes a fresh, zesty kick for that authentic island flair.
- Sesame oil: A small amount enriches the marinade with a nutty aroma.
- Salt and freshly ground black pepper: Essential seasoning to adjust and harmonize the taste.
- Boneless, skinless chicken breast: Cut into uniform cubes to cook evenly and soak up flavors beautifully.
- Fresh cubed pineapple: Adds juicy bursts of sweetness and vibrant contrast.
- Green bell peppers: Provide crispness and a bright pop of color.
- Red onion: Introduces subtle sharpness and a lovely purple hue to the skewers.
How to Make Quick and Tasty Hawaiian Chicken Kebabs Recipe
Step 1: Prepare the Marinade
Start by whisking together ketchup, brown sugar, soy sauce, pineapple juice, half of the olive oil, rice vinegar, garlic, ginger, sesame oil, pepper, and salt in a mixing bowl. This marinade combines sweet, salty, tangy, and aromatic notes that work in harmony to flavor the chicken deeply.
Step 2: Marinate the Chicken
Place your cubed chicken breast into a resealable gallon-size bag. Pour most of the marinade over the chicken, reserving about half a cup in the refrigerator for basting later. Seal the bag tightly and let it chill for at least one hour. This step allows the chicken to soak up all those tropical, umami-rich flavors.
Step 3: Prep the Skewers and Grill
While the chicken marinates, soak wooden skewers in water for one hour to prevent burning on the grill. Then preheat your grill to medium heat, approximately 400°F or 200°C. Drizzle the remaining olive oil over the chopped red onion, green pepper, and pineapple, seasoning these pieces with salt and pepper before assembling.
Step 4: Assemble the Kebabs
Thread the chicken, pineapple chunks, bell pepper pieces, and red onion onto the soaked skewers, alternating to create a visually appealing and well-balanced kebab. This mix of colors and textures delivers bite after bite of delicious contrast.
Step 5: Grill the Kebabs to Perfection
Brush your grill grates with some oil and place the kebabs on the grill. Cook them for about 5 minutes before brushing the tops with the reserved marinade. Flip the skewers and baste the other side as well. Continue grilling for an additional 4 minutes or until the chicken reaches an internal temperature of 165°F (75°C). Serve immediately while warm and juicy.
How to Serve Quick and Tasty Hawaiian Chicken Kebabs Recipe
Garnishes
Freshly chopped cilantro or green onions sprinkled over the kebabs can add a fresh herbal note that contrasts beautifully with the sweetness of the pineapple. A wedge of lime on the side encourages your guests to add a bright, zesty finish to their bites.
Side Dishes
These kebabs pair wonderfully with coconut rice to enhance the tropical theme or a crisp green salad for a refreshing balance. Alternatively, grilled corn or a simple coleslaw can add delightful textures on the side, rounding the meal out perfectly.
Creative Ways to Present
For a fun twist, serve the kebabs family-style on a platter garnished with extra pineapple slices and bell peppers. You can also place the cooked kebabs over a bed of lettuce or shredded cabbage for a colorful presentation that invites guests to build their own plates.
Make Ahead and Storage
Storing Leftovers
Place any leftover kebabs in an airtight container and store them in the refrigerator for up to three days. It’s best to keep the skewers separate from any salad or side dishes to maintain the kebabs’ texture.
Freezing
You can freeze the cooked kebabs by wrapping each skewer individually in plastic wrap and then placing them in a freezer bag. They stay good for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat grilled kebabs gently in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Alternatively, you can warm them on a grill pan to revive the charred flavors, brushing them again with leftover marinade if desired.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great alternative because they stay juicy and tender when grilled. Just cut them into similar-sized cubes to ensure even cooking.
Is it necessary to soak wooden skewers before grilling?
Yes, soaking wooden skewers in water prevents them from burning or catching fire on the grill, helping you keep the kebabs intact and safe to handle.
Can I make this recipe without a grill?
Definitely! If you don’t have a grill, you can cook these kebabs under a broiler or on a grill pan on the stovetop. Keep an eye on them to avoid overcooking and rotate frequently for even char.
How can I make the marinade spicier?
To add some heat, simply include a dash of crushed red pepper flakes or a few tablespoons of your favorite hot sauce to the marinade mixture. It adds a nice kick without overpowering the tropical flavors.
What’s the best way to check if the chicken is fully cooked?
The safest method is using a meat thermometer to ensure the internal temperature reaches 165°F (75°C). If you don’t have one, cut into a chicken cube to check that the juices run clear and there’s no pink inside.
Final Thoughts
Embracing the sweet and savory charm of this Quick and Tasty Hawaiian Chicken Kebabs Recipe is like bringing a taste of the islands right to your backyard. It’s an easy, crowd-pleasing meal that requires little fuss but offers big flavors. Once you try it, these colorful, juicy kebabs will become one of your go-to recipes for any occasion. So fire up that grill and get ready to impress everyone with this tropical delight!
Print
Quick and Tasty Hawaiian Chicken Kebabs Recipe
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 1 hour 24 minutes
- Yield: 9 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Description
These quick and tasty Hawaiian Chicken Kebabs combine juicy marinated chicken breast with fresh pineapple, bell peppers, and red onion, all grilled to perfection. The sweet and tangy marinade, featuring pineapple juice, soy sauce, and brown sugar, infuses the chicken with vibrant island flavors. Perfect for a summer barbecue or an easy weeknight dinner, these kebabs are sure to be a crowd-pleaser.
Ingredients
Marinade
- 1/3 cup ketchup
- 1/3 cup packed dark brown sugar
- 1/3 cup low-sodium soy sauce
- 1/4 cup canned pineapple juice
- 2 Tbsp olive oil (part of 4 Tbsp total)
- 1 1/2 Tbsp rice vinegar
- 4 garlic cloves, minced (4 tsp)
- 1 Tbsp minced ginger
- 1/2 tsp sesame oil
- Salt and freshly ground black pepper to taste
- 3/4 tsp pepper
Chicken and Veggies
- 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
- 3 cups fresh cubed pineapple (about 3/4 of a 3 lb pineapple)
- 1 1/2 large green bell peppers, diced into 1 1/4-inch pieces
- 1 large red onion, diced into 1 1/4-inch pieces
- 2 Tbsp olive oil (remaining part of 4 Tbsp total)
- Additional olive oil for brushing grill
Others
- 10 wooden skewers, soaked in water for 1 hour
Instructions
- Prepare the marinade: In a mixing bowl, whisk together ketchup, brown sugar, low-sodium soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, minced garlic, minced ginger, sesame oil, 3/4 teaspoon freshly ground black pepper, and salt to taste until smooth and well combined.
- Marinate the chicken: Place the chopped chicken breast into a resealable gallon-size plastic bag. Reserve 1/2 cup of the marinade in the refrigerator for later use, then pour the remaining marinade over the chicken. Seal the bag tightly and refrigerate for 1 hour to allow flavors to infuse.
- Prepare skewers: While the chicken marinates, soak 10 wooden skewers in water for at least 1 hour. This helps prevent them from burning during grilling.
- Preheat the grill: Heat your grill to medium heat, aiming for approximately 400°F (200°C), preparing it for cooking the kebabs evenly.
- Prepare vegetables and pineapple: Drizzle the remaining 2 tablespoons of olive oil over the diced red onion, green bell peppers, and pineapple cubes. Toss everything together to coat evenly. Season the onion and bell peppers with salt and freshly ground black pepper to taste.
- Assemble the kebabs: Thread the marinated chicken, red onion, green bell peppers, and pineapple onto the soaked skewers alternately until all the chicken is used. Aim for an even distribution of ingredients on each skewer for balanced flavor and cooking.
- Oil the grill grates: Brush the grill grates with olive oil to prevent sticking and to help achieve nice grill marks on the kebabs.
- Start grilling: Place the assembled skewers onto the preheated grill. Grill for 5 minutes on one side.
- Apply reserved marinade and rotate: Brush the tops of the skewers with 1/4 cup of the reserved marinade. Carefully rotate the skewers over and brush the other side with the remaining 1/4 cup of marinade to enhance flavor and moisture.
- Finish grilling: Continue grilling for an additional 4 minutes, turning as needed, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Serve the kebabs warm for the best taste.
Notes
- Soaking wooden skewers before grilling prevents them from burning.
- If you do not have a grill, you can cook these kebabs under a broiler or on a grill pan on the stovetop.
- Ensure chicken pieces are cut evenly for consistent cooking.
- The reserved marinade is used to baste, but do not use it as a serving sauce unless boiled for safety reasons.
- For a spicier kick, add red pepper flakes to the marinade.
