Description
Tropical Hawaiian Chicken Skewers combine juicy marinated chicken breast with fresh pineapple and colorful bell peppers, grilled to perfection for a flavorful and vibrant dish perfect for a quick and healthy meal.
Ingredients
Scale
For the Skewers:
- 1 lb chicken breast, cubed
- 2 cups fresh pineapple, cubed
- 1 red bell pepper, cubed
- 1 green bell pepper, cubed
- 1 red onion, cubed
- Skewers (wooden or metal)
For the Marinade:
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 2 tbsp honey
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1/4 tsp chili flakes (optional)
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, pineapple juice, honey, olive oil, minced garlic, grated ginger, and chili flakes until fully combined and smooth.
- Marinate the Chicken: Add the cubed chicken breast to the marinade, making sure all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for best flavor absorption.
- Assemble the Skewers: Thread the marinated chicken, fresh pineapple, red and green bell peppers, and red onion onto the skewers, alternating ingredients to create a visually appealing and colorful presentation.
- Grill the Skewers: Preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking. Place the skewers on the grill and cook for 10 to 12 minutes, turning occasionally to ensure even cooking, until the chicken reaches an internal temperature of 165°F and is no longer pink inside.
- Serve: Remove the skewers from the grill and serve hot. They pair wonderfully with steamed rice, fresh salad, or a dipping sauce of your choice.
Notes
- Soaking wooden skewers in water for 30 minutes before grilling prevents them from burning.
- Adjust chili flakes according to your preference for spice.
- For an extra smoky flavor, consider adding a touch of smoked paprika to the marinade.
- Chicken can be substituted with shrimp or tofu for a variation.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
