Description
These Quick and Tasty Hawaiian Chicken Kebabs are a perfect blend of savory, sweet, and tangy flavors. Marinated chicken pieces, fresh pineapple, bell peppers, and red onions are threaded onto skewers and grilled to juicy perfection. This easy-to-make recipe is sure to be a hit at any cookout or weeknight dinner, delivering vibrant Hawaiian-inspired taste in under an hour.
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 (for marinade)
- 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 (plus 3/4 tsp pepper for marinade)
Main Ingredients
- 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 (for vegetables and pineapple)
- Additional olive oil for brushing grill
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together ketchup, dark brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, minced garlic, ginger, sesame oil, 3/4 teaspoon black pepper, and salt to taste, creating a flavorful Hawaiian marinade.
- Marinate the Chicken: Place the chopped chicken breast into a resealable gallon-size bag. Reserve 1/2 cup of the marinade by placing it into the refrigerator for basting later. Pour the remaining marinade into the bag with the chicken, seal securely, and refrigerate for 1 hour to allow the flavors to infuse.
- Soak Skewers: While the chicken marinates, soak 10 wooden skewers in water for about 1 hour to prevent them from burning during grilling.
- Preheat the Grill: Preheat your grill to medium heat, approximately 400°F (200°C), to ensure even cooking of the kebabs.
- Prepare Vegetables and Pineapple: Drizzle the remaining 2 tablespoons of olive oil over the diced red onion, green bell peppers, and fresh pineapple cubes. Toss everything together to coat evenly and season the onion and bell peppers with salt and pepper.
- Assemble the Kebabs: Thread the marinated chicken, red onion pieces, green bell peppers, and pineapple chunks alternately onto the soaked wooden skewers until all chicken is used.
- Grill the Kebabs – First Side: Brush the grill grates with olive oil to prevent sticking. Place the skewers on the grill and cook for about 5 minutes without turning, allowing for a good sear and grill marks.
- Baste and Rotate: Brush the tops of the skewers with 1/4 cup of the reserved marinade from the refrigerator. Flip the skewers carefully and brush the other side with the remaining 1/4 cup marinade to keep them moist and flavorful.
- Grill to Finish: Continue grilling the kebabs for an additional 4 minutes or until the internal temperature of the chicken reaches 165°F (75°C), ensuring the meat is fully cooked and juicy. Serve warm immediately for best taste.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Use a meat thermometer to ensure chicken is fully cooked to 165°F for safety.
- Can substitute wooden skewers with metal skewers for reuse and convenience.
- If you don’t have a grill, the kebabs can be cooked on a grill pan or broiled in the oven, adjusting cooking time accordingly.
- Reserve marinade must be set aside before adding to raw chicken to avoid cross-contamination.
