why make this recipe
Hawaiian Chicken Pineapple Kebabs are a fun and delicious way to enjoy a taste of the tropics right in your backyard. This recipe combines juicy chicken with sweet and tangy pineapple, crunchy peppers, and aromatic onions, all cooked to perfection on the grill. It’s perfect for summer gatherings, family dinners, or even a quick weeknight meal. The marinade infuses all the ingredients with flavor, making each bite a delight. Plus, kebabs are easy to assemble and cook, making them a great choice for any cook!
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 of olive oil, rice vinegar, garlic, ginger, and sesame oil in a medium bowl. Add salt and pepper to taste.
- Place your chicken cubes into a big zip-top bag. Save 1/2 cup of the 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 to soak up the flavors.
- Soak a stack of 10 wooden skewers in cold water for 1 hour.
- After marinating, drizzle the remaining 2 tablespoons of olive oil over the chopped pineapple, peppers, and onion. Toss so everything is coated and sprinkle with a little salt and pepper.
- Fire up the grill to medium, aiming for 400°F. Rub down 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 you use up all the chicken.
- Place the skewers on the grill. Grill for 5 minutes. Brush the tops with half your saved marinade, flip them, and splash on the rest.
- Let everything grill for about 4 more minutes until the chicken reaches 165°F in the middle.
- Take the kebabs off the heat. Enjoy them hot off the grill!
how to serve Hawaiian Chicken Pineapple Kebabs
These kebabs are best served right off the grill. You can serve them on a platter with a side of coconut rice or a fresh green salad to balance out the flavors. Feel free to add extra pineapple and peppers on the plate for a vibrant presentation!
how to store Hawaiian Chicken Pineapple Kebabs
If you have any leftover kebabs, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to a month. Make sure they cool down before placing them in the container. Reheat in the oven or on the stovetop until warmed through.
tips to make Hawaiian Chicken Pineapple Kebabs
- For added flavor, marinate your chicken overnight.
- Use metal skewers for easier grilling and less worry about them breaking.
- Feel free to mix and match vegetables, adding zucchini or cherry tomatoes for extra colors and flavors.
- If you prefer, you can bake or broil the kebabs indoors instead of grilling.
variation
Try substituting shrimp for chicken for a seafood twist! Just be sure to adjust the grilling time, as shrimp cook faster than chicken. You can also experiment with different fruits like mango or peaches for a sweeter touch.
FAQs
1. Can I make kebabs with other types of meat?
Yes! You can use beef, shrimp, or even tofu for a vegetarian option. Just adjust the marinating time and baking or grilling time accordingly.
2. How can I tell if the chicken is cooked through?
Use a meat thermometer to check the internal temperature of the chicken. It should be 165°F to ensure it is safe to eat.
3. Can I make this recipe ahead of time?
Absolutely! You can marinate the chicken the night before and assemble the kebabs when you’re ready to grill, saving you time on the day you plan to serve them.