Description
These Hawaiian Chicken Kebabs are a tropical twist on classic grilled skewers, featuring juicy marinated chicken breast, fresh pineapple, bell peppers, and red onion. The marinade blends sweet and savory flavors from ketchup, brown sugar, soy sauce, garlic, ginger, and pineapple juice to create a deliciously sticky glaze. Perfect for a summer barbecue or a flavorful weeknight dinner, these kebabs grill quickly to juicy perfection with a slightly charred, caramelized finish.
Ingredients
Marinade
- 1/3 cup ketchup
- 1/3 cup packed dark brown sugar
- 1/3 cup low-sodium soy sauce
- 1/4 cup canned pineapple juice
- 4 Tbsp olive oil, divided
- 1 1/2 Tbsp rice vinegar
- 4 garlic cloves, minced (4 tsp)
- 1 Tbsp minced ginger
- 1/2 tsp sesame oil
- Salt and freshly ground black pepper to taste
Main Ingredients
- 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
- 3 cups (heaping) fresh cubed pineapple (about 3/4 of a 3 lb pineapple)
- 1 1/2 large green peppers, diced into 1 1/4-inch pieces
- 1 large red onion, diced into 1 1/4-inch pieces
- Olive oil for brushing grill and tossing vegetables
- Wooden skewers, soaked in water for 1 hour
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together ketchup, dark brown sugar, low-sodium soy sauce, pineapple juice, 2 tablespoons of olive oil, rice vinegar, minced garlic, minced ginger, and sesame oil. Stir in 3/4 teaspoon freshly ground black pepper and season with salt as desired to balance the flavors.
- Marinate the Chicken: Place the cubed chicken breast into a gallon-size resealable bag. Reserve 1/2 cup of the marinade and refrigerate it for basting later. Pour the remaining marinade over the chicken in the bag, seal, and refrigerate for 1 hour to allow the flavors to penetrate. Meanwhile, soak 10 wooden skewers in water for at least 1 hour to prevent burning during grilling.
- Prepare the Vegetables and Pineapple: Preheat your grill to medium heat, about 400°F (200°C). Toss the diced red onion, green bell pepper, and fresh pineapple cubes with the remaining 2 tablespoons of olive oil. Season the vegetables lightly with salt and pepper to enhance their natural flavors.
- Assemble the Kebabs: Thread the marinated chicken, red onion, green pepper, and pineapple pieces alternately onto the soaked wooden skewers until all ingredients are used evenly. Make sure the pieces are spaced just right to cook evenly.
- Grill the Kebabs: Brush the grill grates with olive oil to prevent sticking. Place the assembled skewers on the hot grill. Grill the skewers for 5 minutes, then brush the tops with 1/4 cup of the reserved marinade to enhance moisture and flavor. Rotate the skewers to the opposite side, brushing the remaining 1/4 cup of marinade on that side as well.
- Finish Cooking: Continue grilling for another 4 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) when checked with an instant-read thermometer, ensuring the meat is fully cooked and safe to eat. Remove from grill and serve the kebabs warm for best taste and texture.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Reserve some marinade for basting, but do not reuse marinade that has touched raw chicken to avoid cross-contamination unless boiled.
- Use an instant-read thermometer to check that chicken is cooked thoroughly; this prevents undercooking or dryness.
- Fresh pineapple adds a bright sweetness and helps tenderize the chicken during grilling.
- Feel free to adjust the amount of brown sugar for a sweeter or less sweet glaze.
