Description
These Hawaiian Chicken Kebabs feature tender, marinated chicken cubes grilled alongside fresh pineapple and colorful vegetables. The sweet and savory marinade, blended with pineapple juice, soy sauce, garlic, and ginger, delivers a tropical flavor that’s perfect for summer cookouts or a quick weeknight meal.
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 (heaping) 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
Additional
- Olive oil, for brushing the grill
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. Season the marinade with salt and freshly ground black pepper to taste, ensuring all ingredients are well combined for balanced flavor.
- Marinate the chicken: Place the cubed chicken breast into a large resealable plastic bag. Pour the prepared marinade over the chicken, seal the bag tightly, and refrigerate for at least 25 minutes to allow the flavors to penetrate the meat.
- Assemble the kebabs: After marinating, thread the chicken cubes, fresh pineapple pieces, diced green peppers, and diced red onion alternately onto skewers, creating colorful and even kebabs ready for grilling.
- Preheat and prepare the grill: Heat the grill to medium-high. Lightly brush the grill grates with olive oil to prevent sticking and ensure beautiful grill marks on the kebabs.
- Grill the kebabs: Place the skewers on the hot grill and cook for approximately 12-15 minutes, turning occasionally and brushing with leftover marinade to keep the kebabs moist and flavorful. Grill until the chicken is fully cooked through with an internal temperature of 165°F (74°C) and the vegetables are tender-crisp.
- Serve: Remove the kebabs from the grill and let them rest for a few minutes before serving. Enjoy these vibrant Hawaiian Chicken Kebabs hot off the grill as a main dish.
Notes
- Use wooden skewers soaked in water for 30 minutes before grilling to prevent burning.
- If canned pineapple juice is not available, fresh pineapple juice can be used as a substitute.
- For added spice, consider adding some red pepper flakes to the marinade.
- Leftover marinade can be boiled for a few minutes and used as a glaze during grilling but should not be used raw.
- These kebabs can also be cooked under a broiler if a grill is not available, turning frequently for even cooking.
