Description
These Quick and Tasty Hawaiian Chicken Kebabs combine tender, marinated chicken breast with fresh pineapple, bell peppers, and red onions grilled to perfection. The flavorful marinade, featuring a blend of ketchup, soy sauce, brown sugar, and pineapple juice, adds a perfect balance of sweet and savory that makes these kebabs a crowd-pleaser 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
- 2 Tbsp olive oil (from the 4 Tbsp)
- 1 1/2 Tbsp rice vinegar
- 4 garlic cloves, minced (4 tsp)
- 1 Tbsp minced ginger
- 1/2 tsp sesame oil
- Salt, to taste
- 3/4 tsp freshly ground black pepper
Chicken and Vegetables
- 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
- 2 Tbsp olive oil (remaining from the 4 Tbsp)
- Olive oil for brushing grill
- Salt and freshly ground black pepper, to season vegetables
- 10 wooden skewers, soaked in water for 1 hour
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, minced garlic, minced ginger, sesame oil, 3/4 teaspoon black pepper, and salt to taste until fully combined and smooth.
- Marinate the Chicken: Place the chopped chicken breast into a resealable gallon-size bag. Pour the marinade over the chicken, reserving 1/2 cup to use later. Seal the bag and refrigerate for 1 hour to allow the flavors to infuse.
- Soak 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: Preheat your grill to medium heat, approximately 400°F (200°C). Make sure the grill grates are clean and ready for cooking.
- Prepare the Vegetables and Pineapple: Drizzle the remaining 2 tablespoons of olive oil over the diced red onion, green bell peppers, and pineapple chunks. Toss well to coat evenly and season with salt and black pepper to taste.
- Assemble the Kebabs: Thread the marinated chicken pieces, pineapple, bell pepper, and red onion alternately onto the soaked skewers until all ingredients are used.
- Grill the Kebabs: Brush the grill grates with olive oil to prevent sticking. Place the assembled skewers onto the grill. Cook for 5 minutes on one side without moving, allowing a good sear to develop.
- Brush with Marinade and Rotate: Brush the tops of the kebabs generously with 1/4 cup of the reserved marinade. Carefully rotate the skewers and brush the other side with the remaining 1/4 cup of marinade.
- Finish Grilling: Continue grilling for an additional 4 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender but still slightly crisp. Serve the kebabs warm.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Be sure to cook chicken to an internal temperature of 165°F (75°C) for food safety.
- Use low-sodium soy sauce to control the salt content in the marinade.
- Feel free to substitute chicken breast with thigh meat for a juicier kebab.
- The reserved marinade is used as a baste during grilling for added flavor and moisture.
- These kebabs pair well with steamed rice or a fresh green salad.
