Description
Hawaiian Chicken Kebabs loaded with juicy pineapple, colorful bell peppers, and zesty teriyaki marinade. Quick, crowd-pleasing grilling recipe.
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken breasts or thighs, cut into 1½-inch cubes
- 1 fresh pineapple, cored and cut into 1½-inch chunks (about 3 cups)
- 2 large bell peppers (preferably 1 red and 1 green), cut into 1½-inch pieces
- 1 large red onion, cut into 1½-inch chunks
- 12–14 wooden or metal skewers
- ½ cup (120ml) low-sodium soy sauce
- ¼ cup (60ml) pineapple juice (fresh or canned)
- 3 tablespoons (45ml) brown sugar, packed
- 2 tablespoons (30ml) vegetable oil
- 1 tablespoon (15ml) rice vinegar
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon (15ml) fresh ginger, grated
- 1 teaspoon (5ml) sesame oil
- ½ teaspoon (2.5ml) crushed red pepper flakes (adjust to taste)
Instructions
- Step 1: Prepare the Marinade In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, vegetable oil, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes until the sugar completely dissolves. The marinade should have a balanced sweet-savory profile with aromatic notes from the ginger and garlic. Reserve about ¼ cup of the marinade in a separate container for basting during grilling.
- Step 2: Marinate the Chicken Place the cubed chicken in a large zip-top bag or shallow container and pour the remaining marinade over it. Seal tightly and gently massage the bag to ensure all chicken pieces are evenly coated. Refrigerate for at least 3 hours, preferably overnight, turning occasionally if possible to ensure even flavor distribution. The longer marinating time allows the flavors to penetrate deeply into the chicken for those authentic Hawaiian flavors.
- Step 3: Prepare for Grilling About 30 minutes before cooking, remove the marinated chicken from the refrigerator to take the chill off. If using wooden skewers, place them in water to soak. Preheat your grill to medium-high heat (around 400°F/200°C). While waiting, cut your pineapple, bell peppers, and red onion into chunks that match the size of your chicken pieces.
- Step 4: Assemble the Kebabs Thread the marinated chicken pieces onto the skewers, alternating with pineapple chunks, bell pepper pieces, and red onion. Leave a small gap between each item to ensure even cooking. For the most attractive presentation, create a pattern with the colorful ingredients. Each skewer should have 4-5 pieces of chicken with fruits and vegetables in between.
- Step 5: Grill to Perfection Oil the grill grates well to prevent sticking. Place the Hawaiian Chicken Kebabs on the hot grill and cook for 12-15 minutes total, turning every 3-4 minutes to ensure even cooking on all sides. During the last 5 minutes of cooking, brush the reserved marinade onto the kebabs for an extra flavor boost and appealing glaze. The kebabs are done when the chicken reaches 165°F (74°C) internally and shows nice grill marks.
- Step 6: Rest and Serve Transfer the finished Hawaiian Chicken Kebabs to a clean platter and allow them to rest for 3-5 minutes before serving. This brief resting period allows the juices to redistribute throughout the chicken, ensuring maximum tenderness. Garnish with chopped fresh cilantro or sliced green onions for a pop of color and fresh flavor.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 kebab
- Calories: 275
- Sugar: 12g
- Sodium: 790mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg