Hawaiian Chicken Kebabs
Hawaiian Chicken Kebabs are a colorful and flavorful dish that brings sweet and savory island vibes to your grill or oven. Marinated in a tangy pineapple-soy glaze and skewered with juicy pineapple, bell peppers, and red onion, these kebabs are perfect for summer cookouts or a fun family dinner.
Ingredients
1½ pounds boneless, skinless chicken breasts or thighs, cut into 1½-inch cubes
1½ cups fresh pineapple chunks
1 red bell pepper, cut into 1½-inch pieces
1 green bell pepper, cut into 1½-inch pieces
1 red onion, cut into chunks
Skewers (if wooden, soak in water for 30 minutes)
For the marinade
½ cup pineapple juice
¼ cup soy sauce
2 tablespoons brown sugar
2 tablespoons ketchup
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
Salt and pepper to taste
Instructions
In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, salt, and pepper. Reserve ¼ cup of the marinade for basting later.
Place the chicken pieces in the remaining marinade and refrigerate for at least 1 hour, or up to 4 hours.
Preheat the grill to medium-high heat. Thread the marinated chicken, pineapple, peppers, and onion onto skewers in alternating order.
Grill the kebabs for 10-12 minutes, turning occasionally, and brush with the reserved marinade during the last few minutes of cooking. Cook until the chicken is fully cooked and lightly charred.
Remove from the grill and let rest for a couple of minutes before serving.
Notes
You can bake these in the oven at 425°F (220°C) for about 20-25 minutes, turning and basting halfway through. Serve with rice, coconut rice, or a fresh salad for a complete meal. For extra flavor, add a pinch of red pepper flakes to the marinade.
Find it online: https://richspoon.com/hawaiian-chicken-kebabs/