Description
These Hawaiian Chicken Kebabs feature juicy marinated chicken combined with sweet pineapple, vibrant bell peppers, and red onion. Grilled to perfection with light charring and caramelization, they deliver a delightful blend of sweet, savory, and tropical flavors—ideal for an easy summer dinner.
Ingredients
For the Chicken and Vegetables
- 1 ½ lb (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 cups fresh pineapple chunks
- 1 red bell pepper, cut into large pieces
- 1 green bell pepper, cut into large pieces
- 1 small red onion, cut into chunks
- 1 tablespoon olive oil
For the Marinade
- ½ cup pineapple juice
- ¼ cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon sesame oil
- ¼ teaspoon black pepper
Instructions
- Make the marinade: Whisk together pineapple juice, soy sauce, brown sugar, olive oil, rice vinegar, minced garlic, grated fresh ginger, sesame oil, and black pepper until well combined to create a flavorful marinade.
- Marinate the chicken: Place the cut chicken pieces in a bowl or resealable plastic bag and pour the marinade over them. Toss well to coat all pieces evenly. Refrigerate for at least 30 minutes or up to 4 hours to enhance flavor and tenderness. Remember not to reuse the raw chicken marinade unless it is boiled first.
- Prepare the skewers: If using wooden skewers, soak them in water for a minimum of 30 minutes to prevent burning. Thread the marinated chicken pieces alternately with pineapple chunks, red and green bell peppers, and red onion onto each skewer.
- Preheat the grill: Heat an outdoor grill or a grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the kebabs: Place the skewers on the grill and cook for about 10 to 14 minutes, turning every few minutes to ensure even cooking. Grill until the chicken is browned and reaches an internal temperature of 165°F (74°C).
- Baste (optional): During the last few minutes of grilling, brush the kebabs with a small amount of fresh marinade that has been boiled thoroughly to add extra flavor and moisture.
- Serve: Remove the kebabs from the grill and let them rest for a few minutes before serving to allow juices to redistribute. Serve with sides such as coconut rice, white rice, salad, or grilled vegetables for a complete meal.
Notes
- Chicken thighs stay especially juicy and work very well for kebabs.
- For extra flavor, marinate the chicken for up to 4 hours.
- Do not use marinade that has touched raw chicken as a finishing sauce unless it is boiled thoroughly.
- Serve with coconut rice, white rice, salad, or grilled vegetables for a complementary meal.
- Leftover chicken can be removed from the skewers and refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dinner, Main Course
- Method: Grilling
- Cuisine: Hawaiian, American
