These Hawaiian chicken kebobs are a delicious combination of chicken, pineapple, and veggies marinated in a sweet-tangy sauce and cooked to perfection. You'll feel like you're in Hawaii!
2poundsboneless, skinless chicken breastcut into 1½-inch cubes
3cupscubed fresh pineapple
2bell peppersany color, cut into 1½-inch pieces
1red onioncut into 1½-inch pieces
Instructions
In a large bowl, combine the soy sauce, brown sugar, pineapple juice, ketchup, 1 tablespoon of olive oil, rice vinegar, sriracha, ginger, garlic, salt, and pepper. Transfer half of the marinade to a small bowl.
⅓ cup low-sodium soy sauce, ¼ cup brown sugar, ¼ cup pineapple juice, 3 tablespoons ketchup, 3 tablespoons olive oil, 1 tablespoon rice vinegar, 1 teaspoon sriracha, 1 teaspoon freshly grated ginger, 1 teaspoon minced garlic, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
Add the chicken to the large bowl and toss to coat it in the marinade. Cover the bowl and refrigerate for 30 minutes to 4 hours.
2 pounds boneless, skinless chicken breast
When ready to cook, heat a grill or grill pan to medium heat.
Add the pineapple, peppers, and onion to a large bowl and toss with remaining olive oil, seasoning it with salt and pepper to taste.
3 cups cubed fresh pineapple, 2 bell peppers, 1 red onion
Assemble the kabobs by threading 6-8 wood or metal skewers evenly with chicken, pineapple, peppers, and onions. Discard the chicken marinade.
Oil the hot grill grates or surface or the grill pan, then add the skewers. Grill for 10-15 minutes, turning and brushing the skewers with the reserved marinade, until the vegetables are lightly charred and the chicken is cooked through to 165°F.
Notes
Soy Sauce: For a gluten-free substitute, use tamari or coconut aminos.
If using wooden skewers, soak them in cold water for at least 1 hour before grilling to keep them from burning.
Marinate the chicken for at least 30 minutes or up to 4 hours.
Baste the chicken skewers with extra marinade as they grill to keep them from drying out.
Storage: Store Hawaiian chicken kabobs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.