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
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, 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
