Description
These Quick and Tasty Hawaiian Chicken Kebabs are packed with sweet and savory flavors from a delicious pineapple-soy marinade. Perfectly grilled with tender chicken, fresh pineapple, bell peppers, and red onion, these kebabs make a fun and flavorful meal that everyone will love. Ready in just 40 minutes, they’re ideal for summer grilling or a quick 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
- 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 bell peppers, diced into 1 1/4-inch pieces
- 1 large red onion, diced into 1 1/4-inch pieces
- Wooden skewers (10), soaked in water for 1 hour
Instructions
- Make the Marinade: In a mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, minced garlic, minced ginger, sesame oil, 3/4 tsp black pepper, and salt to taste until fully combined.
- Marinate the Chicken: Place the chicken cubes in a resealable gallon-size bag. Reserve 1/2 cup of the marinade in the refrigerator for basting later. Pour the remaining marinade over the chicken in the bag, seal it tightly, and refrigerate for 1 hour to allow the flavors to infuse.
- Prepare the Skewers: While the chicken marinates, soak 10 wooden skewers in water for 1 hour to prevent them from burning on the grill.
- Preheat the Grill: Heat your grill to medium heat, approximately 400°F (200°C), preparing it for cooking the kebabs.
- Prepare the Vegetables and Pineapple: Drizzle the remaining 2 Tbsp of olive oil over the diced red onion, green bell peppers, and fresh pineapple cubes. Toss everything to coat evenly, then season with salt and freshly ground black pepper to taste.
- Assemble the Kebabs: Thread the marinated chicken, red onion, green bell peppers, and pineapple onto the soaked skewers, alternating ingredients until all chicken and veggies are used up.
- Grill the Kebabs: Brush the grill grates with oil to prevent sticking. Place the skewers on the grill and cook for 5 minutes on one side.
- Baste and Rotate: Brush the tops of the kebabs with 1/4 cup of the reserved marinade, then rotate the skewers and brush the other side with the remaining 1/4 cup marinade. This adds flavor and keeps the chicken moist.
- Finish Cooking: Continue grilling the kebabs for an additional 4 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Serve the kebabs warm for the best taste experience.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Use a meat thermometer to ensure chicken is fully cooked for food safety.
- You can substitute chicken thighs for a juicier kebab if desired.
- For an indoor option, cook kebabs under a broiler or on a grill pan stovetop.
- Reserved marinade should be stored in the refrigerator and used only for basting, not as a sauce, since it contacts raw chicken.
