Description
These Hawaiian Chicken Kebabs are a perfect blend of sweet and savory flavors, featuring juicy marinated chicken breast, fresh pineapple, and colorful bell peppers grilled to perfection. The marinade combines tangy ketchup, brown sugar, soy sauce, pineapple juice, and aromatic ginger and garlic, making each bite flavorful and delicious. Ideal for a summer cookout or any gathering, these skewers are easy to prepare and sure to impress your guests.
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 (from the 4 Tbsp total)
- 1 1/2 Tbsp rice vinegar
- 4 garlic cloves, minced (about 4 tsp)
- 1 Tbsp minced ginger
- 1/2 tsp sesame oil
- 3/4 tsp freshly ground black pepper
- Salt, to taste
Chicken and Vegetables
- 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 from the total 4 Tbsp), plus more for brushing grill
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together ketchup, brown sugar, low-sodium soy sauce, canned pineapple juice, 2 tablespoons olive oil, rice vinegar, minced garlic, minced ginger, and sesame oil. Stir in 3/4 teaspoon freshly ground black pepper and season with salt according to taste.
- Marinate the Chicken: Place the chopped chicken breast pieces into a gallon-sized resealable bag. Reserve 1/2 cup of the prepared marinade in the refrigerator for later use. Pour the remaining marinade over the chicken in the bag, seal tightly, and refrigerate for 1 hour. Meanwhile, soak 10 wooden skewers in water for at least 1 hour to prevent burning on the grill.
- Prepare Vegetables and Pineapple: Preheat your grill to medium heat or about 400°F (200°C). Drizzle the remaining 2 tablespoons of olive oil over the diced red onion, green bell peppers, and cubed pineapple. Toss well to coat evenly. Season the onion and peppers with salt and pepper to taste.
- Assemble the Kebabs: Thread the marinated chicken pieces, red onion, bell pepper, and pineapple alternately onto the soaked wooden skewers until all ingredients are used.
- Grill the Kebabs: Brush the grill grates with olive oil to prevent sticking. Place the skewers onto the grill and cook for 5 minutes. After 5 minutes, brush the tops of the kebabs with 1/4 cup of the reserved marinade. Rotate the skewers to the opposite side and brush with the remaining 1/4 cup of marinade.
- Finish Grilling: Continue grilling the kebabs for about 4 more minutes, or until the chicken reaches an internal temperature of 165°F (75°C) as measured with an instant-read thermometer.
- Serve: Remove the kebabs from the grill and serve warm for a flavorful and juicy meal.
Notes
- Soaking wooden skewers in water for at least one hour prevents them from burning on the grill.
- Use an instant-read thermometer to ensure the chicken is fully cooked and safe to eat.
- You can substitute chicken thighs for chicken breasts for juicier kebabs, but adjust cooking time accordingly.
- These kebabs can also be cooked on a grill pan over the stovetop if an outdoor grill is unavailable.
- For spicier flavor, add a pinch of red pepper flakes to the marinade.
