Description
Delicious Hawaiian Chicken Kebabs featuring a flavorful marinade made with ketchup, brown sugar, soy sauce, and pineapple juice, grilled to juicy perfection with fresh pineapple, bell peppers, and red onion on skewers. Perfect for a tropical-inspired meal that’s both sweet and savory.
Ingredients
Scale
Marinade Ingredients
- 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 (about 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 bell peppers, diced into 1 1/4-inch pieces
- 1 large red onion, diced into 1 1/4-inch pieces
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together ketchup, packed dark brown sugar, low-sodium soy sauce, canned pineapple juice, 2 tablespoons of olive oil, rice vinegar, minced garlic, minced ginger, and sesame oil until well combined. Season the mixture with salt and freshly ground black pepper to taste.
- Marinate the Chicken: Place the chopped chicken breast cubes into a resealable plastic bag. Pour the prepared marinade over the chicken, seal the bag, and refrigerate for at least 1 hour to allow the flavors to infuse the meat.
- Thread the Kebabs: After marinating, take the chicken pieces and thread them onto skewers alternating with fresh cubed pineapple, diced green bell peppers, and diced red onion, creating colorful and flavorful kebabs.
- Grill the Kebabs: Preheat the grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking. Place the skewers on the grill and cook, turning occasionally and brushing with the reserved marinade, until the chicken is fully cooked and has grill marks, approximately 12-15 minutes.
- Serve: Once cooked through, remove the skewers from the grill and serve hot for a delightful sweet and savory meal.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Use low-sodium soy sauce to control the saltiness of the dish.
- Adjust the amount of brown sugar based on your preferred sweetness level.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- These kebabs pair well with steamed rice or a fresh green salad.
