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Hawaiian Chicken Kebabs Recipe

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These Hawaiian Chicken Kebabs are a delightful blend of tender chicken, juicy pineapple, and vibrant vegetables marinated in a sweet and savory sauce. Grilled to perfection, they make a perfect summer dish packed with tropical flavors and a hint of ginger and garlic.

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
  • 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 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

  1. Make the Marinade: In a mixing bowl, whisk together ketchup, dark brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, minced garlic, ginger, and sesame oil. Stir in 3/4 teaspoon black pepper and season with salt if desired. This creates a sweet and tangy marinade that infuses the chicken with Hawaiian flavors.
  2. Marinate the Chicken: Place the chopped chicken breast in a gallon-size resealable bag. Reserve half a 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. Meanwhile, soak 10 wooden skewers in water for an hour to prevent burning on the grill.
  3. Prep the Vegetables and Pineapple: Preheat your grill to medium heat, reaching about 400°F (200°C). Drizzle the remaining 2 tablespoons olive oil over the diced red onion, green pepper, and pineapple. Toss them well to coat evenly, then season the vegetables with salt and pepper. These will add freshness and a bit of charred sweetness to the kebabs.
  4. Assemble the Kebabs: Thread the red onion, green pepper, pineapple, and marinated chicken cubes alternately onto the soaked skewers, continuing until all chicken pieces are used. This balance of ingredients ensures a colorful and flavorful bite every time.
  5. Grill the Kebabs: Brush the grill grates with olive oil to prevent sticking. Place the skewers on the grill and cook for 5 minutes. Then, brush the tops of the kebabs with 1/4 cup of the reserved marinade. Rotate the skewers to the opposite side and brush the remaining 1/4 cup of marinade. Continue grilling for about 4 more minutes, or until the chicken reaches an internal temperature of 165°F (75°C) as checked by an instant-read thermometer.
  6. Serve: Remove the kebabs from the grill and serve warm. Enjoy the juicy, tropical flavors perfect for any summer gathering or a flavorful weeknight dinner.

Notes

  • Soak wooden skewers in water for at least 1 hour before grilling to prevent burning.
  • Use an instant-read thermometer to ensure chicken is cooked safely to 165°F (75°C).
  • You can substitute chicken thighs for a juicier kebab but adjust grilling time accordingly.
  • Leftover marinade should be reserved before adding raw chicken and used only for basting, not for dipping or serving.
  • For a smokier flavor, add a touch of smoked paprika or chili flakes to the marinade.

Find it online: https://glowcooks.com/hawaiian-chicken-kebabs-recipe/