Description

These Hawaiian Chicken Kebabs are a vibrant and flavorful combination of tender chicken, sweet pineapple, and colorful bell peppers, all grilled to perfection and brushed with a tangy-sweet glaze. Perfect for summer cookouts or easy weeknight dinners, they bring a tropical flair to your table.

Ingredients

Scale

For the marinade and glaze:
½ cup pineapple juice
¼ cup soy sauce
2 tbsp honey
1 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sesame oil
2 garlic cloves, minced
1 tsp grated fresh ginger
½ tsp red pepper flakes (optional)

For the kebabs:
1 ½ lbs boneless, skinless chicken breasts, cut into 1 ½-inch cubes
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into chunks
2 cups fresh pineapple chunks
Skewers (soaked in water if wooden)

Instructions

In a bowl, whisk together pineapple juice, soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Reserve ¼ cup of the mixture for basting and use the rest to marinate the chicken.

Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Marinate in the refrigerator for at least 1 hour or up to 4 hours.

Preheat a grill or grill pan to medium-high heat. Thread the chicken, bell peppers, red onion, and pineapple alternately onto skewers.

Grill the kebabs for about 10-12 minutes, turning occasionally and basting with the reserved marinade until the chicken is cooked through and slightly charred.

Serve hot with steamed rice, coconut rice, or a side salad.

Notes

You can swap chicken breasts with thighs for juicier kebabs. For indoor preparation, use a broiler or grill pan. Leftover kebabs are great served cold or added to salads and wraps.