Description
Delicious Hawaiian Chicken Kebabs featuring tender chicken breast marinated in a tangy and sweet blend of pineapple, soy sauce, and spices, grilled to perfection with colorful bell peppers and red onion for a perfect summer meal.
Ingredients
Scale
Chicken and Vegetables
- 1 3/4 lb boneless, skinless chicken breast
- 3 cups fresh cubed pineapple
- 1 1/2 large green peppers, cut into chunks
- 1 large red onion, cut into chunks
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, plus more for brushing grill)
- 1 1/2 Tbsp rice vinegar
- 4 garlic cloves, minced
- 1 Tbsp minced ginger
- 1/2 tsp sesame oil
- Salt and freshly ground black pepper, to taste
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, sesame oil, salt, and pepper until thoroughly combined to create the flavorful marinade.
- Marinate the Chicken: Place the boneless, skinless chicken breasts into a resealable plastic bag and pour in the marinade, ensuring the chicken is well coated. Seal the bag and refrigerate for at least 1 hour to allow the flavors to infuse. Reserve some of the marinade separately for basting during grilling.
- Preheat the Grill: Prepare your grill by preheating it to medium heat, approximately 400°F. Lightly brush the grill grates with olive oil to prevent sticking.
- Assemble the Kebabs: Thread the marinated chicken pieces alternately with cubes of fresh pineapple, green peppers, and red onion onto skewers, ensuring even distribution for balanced cooking and flavor.
- Grill the Kebabs: Place the assembled kebabs on the preheated grill. Cook for about 10 minutes, turning occasionally and basting with the reserved marinade, until the chicken reaches an internal temperature of 165°F and is cooked through. Remove from grill and let rest briefly before serving.
Notes
- Soak wooden skewers in water for at least 30 minutes beforehand to prevent burning on the grill.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F.
- The marinade can be prepared a day in advance to deepen the flavors.
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
- Serve with steamed rice or a fresh green salad for a complete meal.
