Hawaiian Chicken Kebabs
Juicy chicken cubes, sweet pineapple, and crisp vegetables grilled to smoky perfection with a bold, island-inspired marinade.
Ingredients
For the Marinade:
- ⅓ cup ketchup
- ⅓ cup packed dark brown sugar
- ⅓ cup low-sodium soy sauce
- ¼ cup canned pineapple juice
- 4 tablespoons olive oil divided
- 1 ½ tablespoons rice vinegar
- 4 garlic cloves minced
- 1 tablespoon minced fresh ginger
- ½ teaspoon sesame oil
- Salt to taste
- Freshly ground black pepper to taste
For the Kebabs:
- 1¾ pounds boneless skinless chicken breast, cut into 1 1/4-inch cubes
- 3 cups fresh pineapple cubed (about 3/4 of a 3-pound pineapple)
- 1 ½ large green bell peppers chopped into 1 1/4-inch pieces
- 1 large red onion chopped into 1 1/4-inch pieces
Instructions
- Whisk together ketchup, brown sugar, soy sauce, pineapple juice, olive oil, rice vinegar, garlic, ginger, sesame oil, salt, and pepper.
- Place chicken in a resealable bag, pour in the marinade (reserving ½ cup), seal, and refrigerate for at least 1 hour.
- While marinating, soak skewers in water. Toss onion, bell pepper, and pineapple with olive oil, salt, and pepper.
- Thread chicken, onion, pepper, and pineapple onto soaked skewers, alternating ingredients.
- Preheat grill to 400°F, brush grates with oil, and grill skewers for 5 minutes. Brush with reserved marinade, flip, and repeat.
- Grill 4 more minutes until chicken is fully cooked (165°F inside). Remove from grill and serve warm.