Hawaiian Chicken Kebabs Recipe
Introduction
Hawaiian Chicken Kebabs are a vibrant and flavorful dish, combining tender marinated chicken with sweet pineapple and colorful vegetables. Perfect for grilling season, these skewers offer a delightful balance of savory and sweet in every bite.
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
- Step 1: In a mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger, and sesame oil. Stir in 3/4 tsp black pepper and season with salt to taste.
- 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.
- Step 3: Preheat your grill to medium heat (about 400°F or 200°C). Drizzle the remaining 2 Tbsp olive oil over the red onion, green peppers, and pineapple. Toss to coat and season with salt and pepper.
- Step 4: Thread the chicken, red onion, green pepper, and pineapple onto the soaked skewers, alternating pieces until all chicken is used.
- 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 of the skewers with 1/4 cup of the reserved marinade.
- Step 6: Rotate the skewers to the opposite side and brush this side with the remaining 1/4 cup of marinade. Continue grilling for about 4 more minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Step 7: Remove the kebabs from the grill and serve warm for the best flavor.
Tips & Variations
- For extra smoky flavor, use a charcoal grill or add wood chips to your gas grill.
- Swap chicken breast for thigh meat for juicier kebabs.
- Add bell peppers of different colors for a more vibrant presentation.
- If you don’t have pineapple juice, substitute with orange juice for a citrusy twist.
- Serve with steamed rice or a fresh green salad to complete the meal.
Storage
Store leftover kebabs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain moisture. The marinade can be refrigerated separately for up to 2 days but should not be reused on cooked chicken for food safety.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the marinade in advance?
Yes, the marinade can be made a day ahead and stored in the refrigerator. This allows the flavors to develop even more before marinating the chicken.
What can I use instead of wooden skewers?
If you don’t have wooden skewers, metal skewers are a great alternative and reusable. Just be sure to use tongs to turn the kebabs as metal can get hot.
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Hawaiian Chicken Kebabs Recipe
- Total Time: 1 hour 25 minutes
- Yield: 10 skewers (serves 4-6) 1x
Description
Delight in the tropical flavors of these Hawaiian Chicken Kebabs, featuring juicy marinated chicken breast chunks grilled alongside sweet pineapple, colorful bell peppers, and red onions. The tangy and savory marinade combines ketchup, brown sugar, soy sauce, and pineapple juice, imparting a perfect balance of sweetness and umami. Ideal for a summer cookout or an easy weeknight dinner, these skewers are vibrant, flavorful, and juicy, ready in just over an hour.
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 (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 peppers, diced into 1 1/4-inch pieces
- 1 large red onion, diced into 1 1/4-inch pieces
- 10 wooden skewers, soaked in water for 1 hour before grilling
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together ketchup, dark brown sugar, low-sodium soy sauce, canned pineapple juice, 2 tablespoons olive oil, rice vinegar, minced garlic, minced ginger, and sesame oil. Add 3/4 teaspoon freshly ground black pepper and season with salt as desired. Mix well to combine all the flavors.
- Marinate the Chicken: Place the chopped chicken breast into a gallon-sized resealable bag. Reserve 1/2 cup of the marinade and refrigerate it for later use. Pour the remaining marinade over the chicken in the bag, seal tightly, and refrigerate for 1 hour. Meanwhile, soak the wooden skewers in water to prevent burning during grilling.
- Prepare Vegetables and Pineapple: Preheat your grill to medium heat (about 400°F/200°C). Drizzle the remaining 2 tablespoons of olive oil over the diced red onion, green peppers, and cubed pineapple. Toss gently to coat, then season the red onion and bell peppers with salt and pepper to taste.
- Assemble the Kebabs: Thread the marinated chicken, pineapple chunks, green peppers, and red onion pieces alternately onto the soaked wooden skewers until all ingredients are evenly distributed.
- Grill the Kebabs: Brush the grill grates with olive oil to prevent sticking. Place the assembled skewers on the grill. Cook for 5 minutes, then brush the tops of the kebabs with 1/4 cup of the reserved marinade. Rotate the skewers to the opposite side and brush that side with the remaining 1/4 cup of marinade.
- Finish Cooking: Continue grilling for approximately 4 more minutes or until the chicken reaches an internal temperature of 165°F (75°C) as measured with an instant-read thermometer. Ensure the chicken is fully cooked but still juicy.
- Serve: Remove the kebabs from the grill and serve warm. These Hawaiian Chicken Kebabs pair wonderfully with rice or a fresh salad for a complete meal.
Notes
- Soaking wooden skewers in water for at least one hour before grilling prevents them from burning on the grill.
- You can substitute the chicken breast with boneless chicken thighs for juicier kebabs.
- Adjust the amount of brown sugar in the marinade if you prefer less sweetness.
- If you don’t have a grill, these kebabs can also be cooked under a broiler or on a grill pan stovetop.
- Make sure to monitor the chicken’s internal temperature closely to avoid overcooking and drying out the meat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Keywords: Hawaiian chicken kebabs, grilled chicken skewers, pineapple chicken, tropical chicken marinade, summer grilling recipes
