Description
Juicy chicken, sticky sweet pineapple, and charred edges make these Hawaiian Chicken Kebabs a fun and easy dinner option, perfect for picky eaters.
Ingredients
For the kebabs
- 1.5 pounds Chicken breast, cut into chunks (You can use thighs too for juiciness.)
- 1 cup Fresh pineapple chunks (Canned works, but fresh grills better.)
- 2 medium Bell peppers (red and yellow) (Chop into similar sized chunks.)
- 1 medium Red onion (optional) (Gets delicious on the grill.)
For the marinade
- 1/2 cup Soy sauce
- 1/2 cup Pineapple juice (Can use juice from canned pineapple.)
- 2-3 tablespoons Brown sugar or honey (Avoid using too much sugar to prevent burning.)
- 2 cloves Garlic, minced (Can add more for extra flavor.)
- 1 teaspoon Ginger, minced or ground
- 1 tablespoon Oil (Helps keep chicken juicy.)
- to taste Salt and pepper
Instructions
Preparation
- Cut chicken into 1 to 1.5 inch pieces. Chop peppers and onion into similar sized chunks. Cut pineapple into chunks that won’t fall apart on the skewer.
- In a bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic, ginger, and a bit of oil to make the marinade.
- Add the chicken to the marinade, toss well, cover, and refrigerate for at least 30 minutes.
Assembly and Cooking
- Thread the chicken, pineapple, peppers, and onion onto skewers in a repeating pattern.
- Grill over medium heat, turning every few minutes until the chicken is cooked through and you have grill marks.
Notes
For variations, consider swapping in teriyaki sauce for a deeper flavor. Use thighs for a juicier option.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: American, Hawaiian