Description
These Hawaiian Chicken Kebabs are a perfect balance of sweet and savory flavors, featuring tender chicken marinated in a tangy pineapple-soy sauce blend, then grilled alongside fresh pineapple, bell peppers, and red onion for a vibrant and delicious meal. Ideal for a quick and flavorful outdoor barbecue or a casual weeknight dinner.
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 (2 Tbsp for marinade, rest 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 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, dark brown sugar, low-sodium soy sauce, canned pineapple juice, 2 tablespoons of olive oil, rice vinegar, minced garlic, minced ginger, and sesame oil. Season the mixture with salt and freshly ground black pepper to your preference, ensuring the marinade is well combined and balanced in flavor.
- Marinate the Chicken: Place the cubed chicken breast into a resealable plastic bag or shallow dish. Pour the prepared marinade over the chicken, seal the bag, or cover the dish, and refrigerate it for at least 25 minutes to allow the flavors to infuse the meat thoroughly.
- Assemble the Kebabs: After marinating, thread the chicken cubes, fresh pineapple chunks, diced green peppers, and diced red onion alternately onto skewers, ensuring even distribution for balanced grilling and consistent cooking.
- Grill the Kebabs: Preheat the grill to medium-high heat and lightly brush the grill grates with olive oil to prevent sticking. Place the assembled skewers onto the grill. While cooking, baste the kebabs occasionally with the reserved marinade and turn them regularly to ensure even cooking. Grill the kebabs for approximately 15 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The vegetables should be tender and slightly charred.
Notes
- Soaking wooden skewers in water for at least 30 minutes before grilling prevents them from burning.
- Use an instant-read thermometer to check for doneness to avoid overcooking the chicken.
- Feel free to substitute chicken breast with chicken thighs for juicier kebabs.
- If you prefer a spicier marinade, add a teaspoon of chili flakes or a dash of hot sauce.
- These kebabs pair well with steamed rice or a fresh green salad for a complete meal.
- Leftover kebabs can be stored in the refrigerator for up to 2 days and reheated gently.
