Description
These Hawaiian Chicken Kebabs offer a delightful combination of sweet and savory flavors, featuring juicy marinated chicken breasts paired with fresh pineapple, colorful bell peppers, and red onions. Perfectly grilled and brushed with a tangy pineapple-soy marinade, they’re an ideal choice for a vibrant and easy summer meal.
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
- 4 Tbsp olive oil, divided
- 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
Main Ingredients
- 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
- 3 cups (heaping) fresh cubed pineapple (about 3/4 of a 3 lb pineapple)
- 1 1/2 large green peppers, diced into 1 1/4-inch pieces
- 1 large red onion, diced into 1 1/4-inch pieces
- Olive oil, for brushing the grill
Instructions
- Prepare Marinade: In a mixing bowl, whisk together ketchup, dark brown sugar, low-sodium soy sauce, canned pineapple juice, 2 tablespoons of olive oil, rice vinegar, minced garlic, minced ginger, and sesame oil. Season the mixture with salt and freshly ground black pepper to taste, creating a flavorful and balanced marinade.
- Marinate Chicken: Place the cubed chicken breast into a resealable plastic bag, pour the prepared marinade over the chicken, seal the bag tightly, and refrigerate for at least 25 minutes to allow the flavors to penetrate the meat thoroughly.
- Assemble Kebabs: Thread the marinated chicken cubes, fresh cubed pineapple, diced green peppers, and diced red onion alternately onto skewers, creating colorful and appetizing kebabs ready for grilling.
- Preheat and Prepare Grill: Preheat your grill to medium-high heat and lightly brush the grill grates with olive oil to prevent sticking and promote even cooking.
- Grill Kebabs: Place the assembled skewers on the preheated grill, and while cooking, brush them periodically with the reserved marinade to enhance moisture and flavor. Grill the kebabs for approximately 15 minutes, turning occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Serve: Remove the kebabs from the grill once cooked through and let them rest briefly before serving. Enjoy these vibrant Hawaiian Chicken Kebabs as a perfect summer main dish!
Notes
- Soaking wooden skewers in water for at least 30 minutes before threading prevents them from burning on the grill.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Marinate the chicken longer (up to 2 hours) for an even more intense flavor.
- Serve with steamed rice or a fresh salad to complete the meal.
