Description
These Hawaiian Chicken Kebabs are a flavorful and vibrant dish featuring tender chicken marinated in a sweet and tangy blend of pineapple juice, soy sauce, and brown sugar. Combined with colorful bell peppers, red onion, and fresh pineapple chunks, then grilled to perfection, they make a perfect main course for summer gatherings or a tasty weeknight dinner.
Ingredients
Scale
For the Kebabs
- 1½ pounds boneless, skinless chicken breasts, cut into 1½-inch cubes
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 2 cups fresh pineapple chunks
- 2 tablespoons olive oil
- Salt and pepper to taste
- Wooden or metal skewers
For the Marinade
- ½ cup soy sauce
- ⅓ cup pineapple juice
- ¼ cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Instructions
- Prepare the marinade: In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, minced garlic, and grated fresh ginger until well combined.
- Marinate the chicken: Place the chicken cubes into a resealable bag or bowl. Pour the marinade over the chicken, ensuring all pieces are coated. Seal or cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat deeply.
- Preheat the grill: About 15 minutes before cooking, preheat a grill or grill pan to medium-high heat, ensuring it is hot enough to give nice grill marks and cook the chicken evenly.
- Assemble the kebabs: Thread the marinated chicken pieces alternately with red bell pepper chunks, green bell pepper chunks, red onion chunks, and fresh pineapple chunks onto the skewers. Leave a small space between pieces to ensure even cooking.
- Season and oil: Lightly brush the assembled kebabs with olive oil on all sides, then season with salt and freshly ground black pepper to taste.
- Grill the kebabs: Place the skewers on the preheated grill. Cook for 10–12 minutes, turning occasionally to cook all sides evenly and to develop char marks. The chicken should be cooked through, with an internal temperature of 165°F (74°C).
- Serve: Remove the kebabs from the grill and serve hot. They pair excellently with extra pineapple chunks or steamed rice for a complete meal.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning or charring.
- Feel free to add other vegetables like zucchini or mushrooms to the skewers for extra variety and nutrition.
- For a spicier twist, add a dash of hot sauce or crushed red pepper flakes to the marinade before marinating the chicken.
