Hawaiian Chicken Kebabs Recipe

Introduction

Hawaiian Chicken Kebabs bring a delightful blend of sweet and savory flavors to your grill. Marinated in a tangy pineapple-soy sauce and paired with fresh vegetables, these kebabs are perfect for a summer cookout or a simple weeknight dinner.

Ingredients

• 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
• 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 peppers, diced into 1 1/4-inch pieces
• 1 large red onion, diced into 1 1/4-inch pieces

Instructions

1. Step 1: In a mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger, and sesame oil. Stir in 3/4 teaspoon black pepper and season with salt to taste.
2. Step 2: Place the chicken cubes in a gallon-size resealable bag. Reserve 1/2 cup of the marinade in the refrigerator, then pour the remaining marinade over the chicken. Seal the bag and refrigerate for 1 hour. Meanwhile, soak 10 wooden skewer sticks in water for 1 hour to prevent burning.
3. Step 3: Preheat your grill to medium heat (around 400°F/200°C). Drizzle the remaining 2 tablespoons of olive oil over the red onion, green peppers, and pineapple. Toss to coat and season the vegetables with salt and pepper.
4. Step 4: Thread the marinated chicken, red onion, green pepper, and pineapple pieces alternately onto the soaked skewers until all the chicken is used.
5. Step 5: Brush the grill grates with olive oil to prevent sticking. Place the skewers on the grill and cook for 5 minutes. Brush the tops with 1/4 cup of the reserved marinade, then turn the skewers and brush the other side with the remaining 1/4 cup of marinade.
6. Step 6: Continue grilling 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.

Tips & Variations

• For extra flavor, marinate the chicken overnight instead of just 1 hour, but avoid exceeding 24 hours to prevent toughening the meat.
• Swap green peppers for red or yellow bell peppers for a sweeter taste and vibrant color.
• Add cherry tomatoes or zucchini slices to the skewers for more variety and nutrients.
• If you don’t have a grill, cook the kebabs under a broiler or in a grill pan on the stovetop.

Storage

Store leftover kebabs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or in the oven at a low temperature to keep the chicken moist. Avoid microwaving as it can dry out the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even marinating and cooking. Frozen chicken may remain undercooked in the center if not properly thawed.

What can I substitute for pineapple juice?

If you don’t have pineapple juice, you can use orange juice or a mixture of apple juice and a splash of rice vinegar for a similar balance of sweetness and acidity.

Hawaiian Chicken Kebabs Recipe

Print Recipe

★★★★★

4.6 from 92 reviews

These Hawaiian Chicken Kebabs are a vibrant and flavorful grilled dish featuring tender, marinated chicken breast chunks paired with fresh pineapple, green peppers, and red onion. The marinade blends sweet pineapple juice, tangy soy sauce, brown sugar, garlic, and ginger for a delicious island-inspired taste perfect for summer grilling.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 10 skewers (serves 4-6) 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Hawaiian

Ingredients

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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 fresh cubed pineapple (about 3/4 of 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

1. Prepare the marinade: In a mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tbsp olive oil, rice vinegar, minced garlic, ginger, and sesame oil. Stir in 3/4 teaspoon black pepper and season with salt to your liking.
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. 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. Preheat and prepare vegetables: Preheat a grill over medium heat to approximately 400°F (200°C). Drizzle the remaining 2 tablespoons of olive oil over the diced red onion, green peppers, and pineapple cubes and toss to coat. Season the onion and peppers with salt and pepper.
4. Assemble the kebabs: Thread the marinated chicken, pineapple, green peppers, and red onion onto the soaked skewers, alternating pieces until all 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. Brush the tops of the skewers with 1/4 cup of the reserved marinade, then rotate the skewers to the opposite side and brush that side with the remaining 1/4 cup marinade.
6. Finish cooking: Continue grilling the kebabs for about 4 additional minutes, or until the chicken reaches an internal temperature of 165°F (75°C) using an instant-read thermometer.
7. Serve: Remove kebabs from grill and serve warm immediately for best flavor and juiciness.

Notes

• Soaking wooden skewers in water for at least an hour helps prevent them from burning on the grill.
• Make sure not to marinate the chicken for longer than 1 hour since the acidic ingredients can start breaking down the chicken texture.
• Use an instant-read thermometer to ensure chicken is safely cooked to 165°F (75°C).
• These kebabs can also be cooked on a stovetop grill pan if an outdoor grill is not available.
• For extra smoky flavor, you may sprinkle a little smoked paprika in the marinade.

Keywords: Hawaiian chicken kebabs, grilled chicken skewers, pineapple chicken kebabs, summer grilling recipes, chicken skewers with vegetables