Hawaiian Chicken Kebabs
Hawaiian Chicken Kebabs feature juicy marinated chicken, fresh pineapple, bell peppers, and onions grilled to perfection.Ready in about 1 hour and 30 minutes, including marinating time.Perfect for summer grilling, family dinners, and backyard barbecues.
Ingredients
For the Marinade
- ⅓ cup ketchup
- ⅓ cup packed dark brown sugar
- ⅓ cup low-sodium soy sauce
- ¼ cup canned pineapple juice
- 4 tablespoons olive oil divided
- 1½ tablespoons rice vinegar
- 4 garlic cloves minced
- 1 tablespoon fresh ginger minced
- ½ teaspoon sesame oil
- Salt to taste
- Freshly ground black pepper
For the Kebabs
- 1¾ pounds boneless skinless chicken breasts, cut into 1¼-inch cubes
- 3 cups fresh pineapple chunks
- 1½ large green bell peppers cut into 1¼-inch pieces
- 1 large red onion cut into 1¼-inch pieces
- Wooden skewers soaked in water for 1 hour
Instructions
- In a medium bowl, whisk together the ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger, sesame oil, black pepper, and salt if desired.
- Reserve ½ cup of the marinade for basting and refrigerate it.
- Place the chicken cubes in a large resealable bag and pour the remaining marinade over the chicken. Seal the bag and refrigerate for 1 hour. Do not marinate longer to prevent the pineapple juice from affecting the chicken's texture.
- While the chicken marinates, soak the wooden skewers in water for at least 1 hour.
- Preheat the grill to medium heat, about 400°F (200°C).
- Toss the pineapple, bell peppers, and red onion with the remaining 2 tablespoons olive oil. Season the onions and peppers lightly with salt and pepper.
- Thread the chicken, pineapple, peppers, and onion alternately onto the skewers.
- Lightly oil the grill grates and place the Hawaiian Chicken Kebabs on the grill.
- Grill for 5 minutes, then brush the tops with half of the reserved marinade.
- Flip the skewers, brush with the remaining marinade, and continue grilling for another 4–5 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Remove from the grill and serve immediately while warm.
Notes
- Chicken thighs can be substituted for extra juicy kebabs.
- Red, yellow, or orange bell peppers work beautifully.
- Metal skewers may be used instead of wooden skewers.
- Serve with coconut rice or grilled vegetables for a complete meal.
- Sprinkle toasted sesame seeds before serving for extra flavor.