Description
Delicious Hawaiian Chicken Kebabs featuring juicy marinated chicken breast, fresh pineapple, and colorful bell peppers grilled to perfection. This recipe combines a sweet and savory marinade with fresh ingredients for a perfect summer BBQ dish that is full of flavor and easy to prepare.
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 (plus more for brushing grill)
- 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
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
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons of olive oil, rice vinegar, minced garlic, minced ginger, and sesame oil. Stir in 3/4 teaspoon of freshly ground black pepper and season with salt to taste. This marinade balances sweet, savory, and tangy flavors to tenderize and flavor the chicken.
- Marinate the Chicken: Place the chopped chicken breast into a gallon-size resealable plastic bag. Pour most of the marinade over the chicken, reserving 1/2 cup in the refrigerator for basting later. Seal the bag tightly and refrigerate for 1 hour to let the chicken absorb the marinade. Meanwhile, soak 10 wooden skewers in water for at least 1 hour to prevent burning during grilling.
- Prepare the Vegetables and Pineapple: While the grill heats, drizzle the remaining 2 tablespoons of olive oil over the diced red onion, green pepper, and fresh pineapple cubes. Toss to coat evenly. Season the onion and peppers with salt and pepper to enhance their natural sweetness and flavor.
- Assemble the Kebabs: Alternate threading pieces of marinated chicken, pineapple, green pepper, and red onion onto the soaked wooden skewers until all chicken pieces are used. This creates a colorful array of flavors and textures in each kebab.
- Preheat and Oil the Grill: Preheat your grill to medium heat (about 400°F or 200°C). Brush the grill grates with olive oil to prevent sticking and ensure even cooking.
- Grill the Kebabs: Place the skewers on the preheated grill and cook for 5 minutes. Then brush the tops of the kebabs with 1/4 cup of the reserved marinade to keep them moist and flavorful. Rotate the skewers to the opposite side, brushing the other side with the remaining marinade. Continue grilling for an additional 4 minutes or until the chicken reaches an internal temperature of 165°F (75°C) using an instant-read thermometer.
- Serve Warm: Once cooked through, remove the kebabs from the grill and serve immediately while warm. These Hawaiian Chicken Kebabs pair wonderfully with rice, salads, or grilled vegetables for a delicious meal.
Notes
- Soaking wooden skewers before grilling prevents them from burning.
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F (75°C).
- Adjust seasoning and marinade sweetness to taste if desired.
- For easier cleanup, line the grill tray with foil under the kebabs if grilling indoors.
- Can substitute chicken thighs for juicier kebabs, adjusting cooking time slightly.
- Marinating the chicken longer than 1 hour can make it mushy due to the acidic components in the marinade.
