Hawaiian Chicken Kebabs Recipe
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.
- 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
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
- 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
- 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.
- 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.
- 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.
- Assemble the kebabs: Thread the marinated chicken, pineapple, green peppers, and red onion onto the soaked skewers, alternating pieces until all chicken is used.
- 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.
- 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.
- 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
Find it online: https://messykitchenmagic.com/hawaiian-chicken-kebabs-recipe/
