Why Make This Recipe

Hawaiian Chicken Pineapple Kebabs are the perfect dish for summer grilling. They are colorful, flavorful, and bring a taste of the tropics right to your backyard. These kebabs combine juicy chicken with sweet pineapple and crunchy bell peppers, creating a fantastic balance of flavors. Plus, they’re simple to make and fun to eat!

How to Make Hawaiian Chicken Pineapple Kebabs

Ingredients

Freshly ground black pepper, as much as you like
Sprinkle of salt, to taste
1/2 teaspoon sesame oil
1 tablespoon fresh ginger, minced
4 garlic cloves, chopped up
1 1/2 tablespoons rice vinegar
4 tablespoons olive oil (split up), plus extra to rub on grill
1/4 cup canned pineapple juice
1/3 cup low-sodium soy sauce
1/3 cup packed dark brown sugar
1/3 cup ketchup
1 large red onion, cut into 1 1/4-inch chunks
1 1/2 big green bell peppers, chopped into 1 1/4-inch pieces
3 cups ripe pineapple, chopped (you’ll need about 3/4 of a 3-pound fruit)
1 3/4 pounds boneless, skinless chicken breast, diced into 1 1/4-inch chunks

Directions

Fire up the grill to medium, aiming for 400°F. Rub down the grates with some olive oil.
While the grill heats, let’s prepare the marinade. In a medium bowl, mix together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger, and sesame oil. Add some pepper and salt to taste.
Stash 1/2 cup of the marinade in the fridge for later use.
Place the diced chicken in a large zip-top bag. Pour the remaining marinade over the chicken, seal the bag, and mix well. Let the chicken sit in the fridge for about 1 hour to absorb the flavors.
While the chicken marinates, soak a stack of 10 wooden skewers in cold water for 1 hour.
After soaking, take the skewers and slide them through the marinated chicken, pineapple, bell pepper, and red onion, alternating as you go, until all the chicken is used.
Brush the kebabs with half of the saved marinade and grill them for about 5 minutes. Flip the kebabs, brush with the rest of the marinade, and grill for about 4 more minutes until the chicken reaches 165°F in the middle.
Remove the kebabs from the heat and enjoy them hot off the grill.

How to Serve Hawaiian Chicken Pineapple Kebabs

Serve these kebabs hot off the grill. They are great on their own or with a side of rice or a fresh salad. Feel free to garnish them with fresh herbs or a squeeze of lime for added flavor.

How to Store Hawaiian Chicken Pineapple Kebabs

If you have leftovers, let the kebabs cool to room temperature. Store them in an airtight container in the fridge for up to 3 days. Reheat them on the grill or in the oven before serving again.

Tips to Make Hawaiian Chicken Pineapple Kebabs

Make sure to soak the wooden skewers to prevent them from burning on the grill.
You can use any colorful vegetables you like, such as zucchini or cherry tomatoes, to add more variety.
For an extra touch, marinating the chicken overnight can intensify the flavors.

Variation

You can swap chicken for shrimp or firm tofu for a vegetarian option. Adjust the cooking time as needed since shrimp cook faster than chicken.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, but make sure to thaw the chicken completely before marinating for the best flavor and texture.

2. Can I grill these kebabs in the oven?
Yes! You can use a broiler or bake them in the oven at 400°F until the chicken is cooked through.

3. Can I prepare these kebabs ahead of time?
Absolutely! Assemble the kebabs and store them in the fridge for up to a day before grilling. Just ensure the chicken is marinated well for the best taste.