Hawaiian Chicken Kebabs
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 40 mins
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Servings
9 -10 kebabs
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Course
Main Course
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Cuisine
American
Hawaiian Chicken Kebabs
Description
Hawaiian Chicken Kebabs use a marinade made from ketchup, dark brown sugar, low-sodium soy sauce, pineapple juice, olive oil, rice vinegar, minced garlic and ginger, and sesame oil, seasoned with salt and freshly ground pepper. The chicken breast is cut into 1 1/4-inch cubes and marinated for one hour, while wooden skewers are soaked to prevent burning during grilling.
The kebabs are assembled by alternating pieces of marinated chicken, fresh pineapple chunks, diced green pepper, and red onion on skewers. The vegetables are tossed with olive oil, salt, and pepper before threading. Grilling at medium heat, the kabobs are brushed with the reserved marinade during cooking to enhance glaze and flavor development. The result is juicy chicken with a sweet and tangy profile, complemented by the caramelized pineapple and tender vegetables.
This dish is suitable for outdoor grilling occasions, serving as a main course or a flavorful addition to a summer meal. Using fresh pineapple is recommended over canned for better flavor and texture.
Ingredients
Marinade:
- 1/3 cup ketchup
- 1/3 cup dark brown sugar packed
- 1/3 cup soy sauce low-sodium
- 1/4 cup pineapple juice canned
- 4 Tbsp olive oil , divided, plus more for brushing grill
- 1 1/2 Tbsp rice vinegar
- 4 garlic minced (4 tsp, cloves
- 1 Tbsp ginger minced
- 1/2 tsp sesame oil
- salt freshly ground
- black pepper freshly ground
Kebabs:
- 1 3/4 lb chicken breast chopped into 1 1/4-inch cubes, boneless, skinless
- 3 cups pineapple about 3/4 of 3 lb pineapple, fresh, heaping, cubed
- 1 1/2 green pepper diced into 1 1/4-inch pieces, large
- 1 red onion diced into 1 1/4-inch pieces, large
Instructions
- In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired.
- Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
- Preheat a grill over medium heat to 400°F (200°C). Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used.
- Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side.
- Allow to grill about 4 minutes longer, or until chicken registers 165°F (75°C) in center on an instant read thermometer. Serve warm.
Notes
- Soak wooden skewers for at least one hour before grilling to prevent burning.
- Fresh pineapple is preferred to canned for larger pieces and better flavor.
- Reserve a portion of the marinade to baste the kebabs while grilling for enhanced taste and moisture.
User Reviews
Overall Rating
5
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