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
Scale
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.
