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Hawaiian Chicken Kebabs Recipe

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3.9 from 12 reviews

These Hawaiian Chicken Kebabs combine tender, marinated chicken breast with sweet pineapple and colorful bell peppers and onions, grilled to perfection for a delicious tropical twist. The marinade blends savory soy sauce, tangy pineapple juice, brown sugar, and fresh garlic and ginger, delivering a flavorful, juicy kebab perfect for summer cookouts or a vibrant weeknight dinner.

Ingredients

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 (about 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 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

Instructions

  1. Prepare the marinade: In a mixing bowl, whisk together the ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons of olive oil, rice vinegar, minced garlic, ginger, and sesame oil. Stir in 3/4 teaspoon freshly ground black pepper, and season with salt to taste.
  2. Marinate the chicken: Place the cubed chicken into a gallon-size resealable bag. Reserve 1/2 cup of the marinade in the refrigerator for basting later, then pour the remaining marinade over the chicken. Seal the bag and refrigerate for 1 hour. Meanwhile, soak 10 wooden skewers in water to prevent burning during grilling.
  3. Prepare vegetables and preheat grill: Preheat your grill to medium heat, aiming for about 400°F (200°C). Drizzle the remaining 2 tablespoons olive oil over the diced red onion, green bell pepper, and pineapple. Toss to coat evenly, then season the vegetables lightly with salt and black pepper.
  4. Assemble the kebabs: Thread the marinated chicken, red onion, green bell pepper, and pineapple onto the soaked skewers, alternating pieces until all the chicken is used.
  5. Grill the kebabs: Brush the grill grates with olive oil to prevent sticking. Place the skewers on the grill and cook for 5 minutes, then brush the tops with 1/4 cup of the reserved marinade. Rotate the skewers to the opposite side and brush with the remaining 1/4 cup marinade.
  6. Finish cooking: Allow the kebabs to grill for about 4 more minutes, or until the chicken reaches an internal temperature of 165°F (75°C) when checked with an instant-read thermometer. Serve the kebabs warm and enjoy your tropical meal.

Notes

  • Soaking the wooden skewers for at least 1 hour prevents them from burning on the grill.
  • For juicier chicken, do not marinate for longer than 1 hour to avoid the meat becoming mushy.
  • Use a meat thermometer to ensure chicken is cooked safely to 165°F.
  • Adjust seasoning in the marinade according to your taste preference.
  • These kebabs are perfect served with rice or a fresh green salad.

Find it online: https://bitezly.com/hawaiian-chicken-kebabs-recipe/