Why Make This Recipe
Hawaiian Chicken Pineapple Kebabs are a fun and delicious dish perfect for grilling season. The sweet and savory flavors of the chicken, pineapple, and veggies make a great meal for family gatherings or a summer cookout. Plus, it’s simple to prepare and packed with flavor, making it a favorite for both kids and adults!
How to Make Hawaiian Chicken Pineapple Kebabs
Ingredients:
- Freshly ground black pepper, as much as you like
- Sprinkle of salt, to taste
- 1/2 teaspoon sesame oil
- 1 tablespoon fresh ginger, minced
- 4 garlic cloves, chopped up
- 1 1/2 tablespoons rice vinegar
- 4 tablespoons olive oil (split up), plus extra to rub on grill
- 1/4 cup canned pineapple juice
- 1/3 cup low-sodium soy sauce
- 1/3 cup packed dark brown sugar
- 1/3 cup ketchup
- 1 large red onion, cut into 1 1/4-inch chunks
- 1 1/2 big green bell peppers, chopped into 1 1/4-inch pieces
- 3 cups ripe pineapple, chopped (you’ll need about 3/4 of a 3-pound fruit)
- 1 3/4 pounds boneless, skinless chicken breast, diced into 1 1/4-inch chunks
Directions:
- Mix ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger, and sesame oil in a medium bowl. Add some pepper and salt until it tastes just right.
- Put chicken cubes in a big zip-top bag. Save 1/2 cup marinade in the fridge for later. Pour the rest over the chicken, seal the bag, and mix well. Let it sit in the fridge for about 1 hour.
- Soak 10 wooden skewers in cold water for 1 hour.
- Drizzle the last 2 tablespoons of olive oil over the cut pineapple, peppers, and red onion. Toss everything so it gets coated. Sprinkle the veggies with a little salt and pepper.
- Fire up the grill to medium, aiming for 400°F. Rub the grates with some olive oil.
- Slide the soaked skewers through the marinated chicken, pineapple, bell pepper, and red onion, alternating as you go until all chicken is used.
- Grill the skewers for 5 minutes. Brush the tops with half of your saved marinade, flip them, and splash on the rest.
- Let everything grill for about 4 more minutes until chicken reaches 165°F in the middle. Take the kebabs off the heat and enjoy them hot off the grill.
How to Serve Hawaiian Chicken Pineapple Kebabs
Serve these delicious kebabs straight off the grill for the best taste! You can pair them with rice or a fresh salad for a complete meal. Adding extra pineapple and colorful veggies makes for a great presentation.
How to Store Hawaiian Chicken Pineapple Kebabs
If you have leftovers, store the kebabs in an airtight container in the refrigerator. They can stay fresh for up to 3 days. Reheat them on the grill or in the oven before serving again.
Tips to Make Hawaiian Chicken Pineapple Kebabs
- Soak the skewers well to prevent them from burning on the grill.
- Experiment with different veggies like zucchini or cherry tomatoes to mix up the flavors.
- Let the marinades sit for longer to enhance the flavor even more.
Variation
You can switch the chicken for shrimp or tofu for a different flavor and style. Both options will soak up the marinade well and taste great on the grill!
FAQs
1. Can I use frozen chicken?
Yes, but make sure to thaw the chicken completely before marinating for best results.
2. How long should I marinate the chicken?
Around 1 hour is perfect, but you can marinate it longer if you want even more flavor!
3. Can I make these kebabs in the oven?
Yes! You can bake them at 400°F for about 20-25 minutes, flipping halfway through, until the chicken is cooked through.
Hawaiian Chicken Pineapple Kebabs
These Hawaiian Chicken Pineapple Kebabs are a fun and delicious dish combining sweet and savory flavors, perfect for any summer cookout.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 1 3/4 pounds boneless, skinless chicken breast, diced into 1 1/4-inch chunks
- 3 cups ripe pineapple, chopped (about 3/4 of a 3-pound fruit)
- 1 large red onion, cut into 1 1/4-inch chunks
- 1 1/2 big green bell peppers, chopped into 1 1/4-inch pieces
- 4 tablespoons olive oil (split up), plus extra to rub on grill
- 1/4 cup canned pineapple juice
- 1/3 cup low-sodium soy sauce
- 1/3 cup packed dark brown sugar
- 1/3 cup ketchup
- 1/2 teaspoon sesame oil
- 1 tablespoon fresh ginger, minced
- 4 garlic cloves, chopped
- Freshly ground black pepper, to taste
- Sprinkle of salt, to taste
- 1 1/2 tablespoons rice vinegar
Instructions
- Mix ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger, and sesame oil in a medium bowl. Season with pepper and salt to taste.
- Put chicken cubes in a large zip-top bag, save 1/2 cup of marinade in the fridge for later, and pour the rest over the chicken. Seal the bag and mix well. Let it sit in the fridge for about 1 hour.
- Soak 10 wooden skewers in cold water for 1 hour.
- Drizzle the remaining olive oil over the cut pineapple, peppers, and red onion, and toss to coat. Season veggies with a little salt and pepper.
- Preheat the grill to medium (400°F) and rub the grates with olive oil.
- Thread marinated chicken, pineapple, bell pepper, and red onion onto the soaked skewers, alternating as you go until all chicken is used.
- Grill the skewers for 5 minutes, brush with half of the reserved marinade, flip them, and splash on the rest. Grill for another 4 minutes until chicken reaches 165°F internally.
- Remove from heat and enjoy hot off the grill.
Notes
Serve with rice or salad for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 20g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg