Description
These Hawaiian Chicken Kebabs are a delightful blend of sweet and savory flavors, perfect for a summer barbecue. Tender chicken, juicy pineapple, and colorful bell peppers grilled to perfection, these skewers are a crowd-pleaser!
Ingredients
Scale
For the marinade:
- ½ cup soy sauce
- ⅓ cup pineapple juice
- ¼ cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
For the kebabs:
- 1½ pounds boneless, skinless chicken breasts, cut into 1½-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
- 2 tablespoons olive oil
- Salt and pepper to taste
- Wooden or metal skewers
Instructions
- Marinate the chicken: In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic, and ginger. Marinate chicken cubes in a resealable bag or bowl for at least 1 hour.
- Prepare the grill: Preheat a grill or grill pan over medium-high heat.
- Assemble the kebabs: Thread chicken, bell peppers, onion, and pineapple onto skewers, alternating ingredients. Brush with olive oil, season with salt and pepper.
- Grill the kebabs: Grill for 10–12 minutes, turning occasionally, until chicken is cooked through.
- Serve: Serve hot with extra pineapple or rice.
Notes
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Add zucchini or mushrooms for extra veggies.
- For a spicier version, add hot sauce or red pepper flakes to the marinade.
Nutrition
- Serving Size: 2 skewers
- Calories: 320
- Sugar: 17 g
- Sodium: 780 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg
