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This bright and flavorful Hawaiian chicken kebab recipe is my favorite way to showcase juicy chicken, sweet pineapple, and crisp vegetables on the grill. The quick marinade is a perfect balance of salty richness and tropical sweetness, making this an absolute crowd-pleaser for any BBQ or easy summer dinner.
I first made these for a family reunion when I wanted something beyond basic burgers. Every single skewer vanished in minutes and now we make them every summer as a start-of-grilling-season tradition. Nothing beats that smoky pineapple flavor.
Ingredients
- Boneless skinless chicken breast: The lean meat cooks evenly and absorbs the marinade well Look for chicken that is pink and moist for best results
- Fresh pineapple: Adds juicy tropical sweetness Use a ripe golden brown pineapple that smells fragrant at the base
- Green bell peppers: Bring crunchy texture and a mild earthy taste Choose firm shiny peppers with no soft spots
- Red onion: Offers savory sweetness and color Select onions that feel heavy for their size with papery skins
- Ketchup: Base for the marinade and gives a slight tang Look for a brand with real tomatoes for deeper flavor
- Dark brown sugar: Brings molasses warmth and caramel flavor Pack the sugar firmly for accurate measuring
- Low sodium soy sauce: Adds umami without overwhelming saltiness Taste your marinade before adding more salt
- Canned pineapple juice: Echoes the fresh pineapple taste and helps tenderize the chicken Buy 100 percent juice for best results
- Olive oil: Locks in moisture and helps prevent sticking Use extra virgin olive oil for the marinade portion
- Rice vinegar: Gives a gentle fruity acidity to balance the sweetness
- Minced garlic: Vital for depth and aroma Freshly minced cloves give a sharper punch than pre-minced varieties
- Minced ginger: Brings warmth and zesty kick Peel ginger before mincing for best texture
- Sesame oil: For a nutty undertone Use toasted sesame oil sparingly so it does not overpower
- Salt and pepper: Brings all flavors into balance Use kosher salt and freshly cracked black pepper
Step-by-Step Instructions
- Marinate the Chicken:
- Whisk ketchup brown sugar soy sauce pineapple juice two tablespoons olive oil rice vinegar minced garlic ginger and sesame oil in a mixing bowl Add black pepper and salt to taste Pour all but half a cup marinade over the chicken pieces in a resealable bag Reserve the extra marinade in the fridge Seal and refrigerate the chicken at least one hour This allows the chicken to soak up the sweet tangy flavors
- Prepare Skewers and Vegetables:
- While the chicken marinates soak wooden skewers in cold water for at least one hour to prevent burning Chop pineapple green bell peppers and red onions into even pieces Drizzle remaining olive oil over vegetables and pineapple and toss to coat Season lightly with salt and pepper This ensures even cook and bright grill marks
- Assemble the Kebabs:
- Thread chicken pineapple bell pepper and red onion in alternating order on each skewer Continue until all chicken and veggies are used Try to keep pieces snug but not too tight so heat can circulate
- Preheat and Oil the Grill:
- Heat grill to medium about four hundred degrees Fahrenheit Wipe grill grates with olive oil to prevent sticking This helps achieve beautiful grill marks
- Grill the Kebabs:
- Lay assembled skewers on the grill Cook for about five minutes Brush with some reserved marinade then turn and brush the other side Grill about four minutes longer until the chicken is golden and reaches one hundred sixty five degrees Fahrenheit in the center for safe eating The outside should be slightly charred with bits of caramelized edges
- Serve and Enjoy:
- Remove the kebabs from the grill Let rest a couple minutes Serve warm with extra pineapple or rice if you like
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When I make this recipe I am always amazed by the transformation fresh pineapple brings It caramelizes beautifully on the grill turning sweet and almost candy like in spots My little niece once begged for another skewer just for the pineapple alone and now I always add a few extra pieces on each one
Storage Tips
Store any leftover kebabs in an airtight container in the refrigerator for up to three days The chicken can become even more flavorful as it sits For longer storage you can freeze cooked skewers off the stick wrap tightly in foil and store up to two months
Ingredient Substitutions
You can swap boneless thighs for the chicken breast if you like juicier richer flavor For the vegetables use whatever is seasonal or colorful cherry tomatoes zucchini or mushrooms all work You can play with the marinade by adding a little hot sauce or citrus zest just taste and adjust before using
Serving Suggestions
I love serving these kebabs over coconut rice or alongside a fresh green salad For a party lay out the skewers on a big platter with sliced limes wedges and chopped herbs to let everyone pick their favorites They also pair nicely with grilled corn or a simple cucumber salad
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Cultural and Historical Context
Grilled skewers have a long history in Hawaii blending Asian Pacific and American barbecue influences Pineapple was introduced to the islands by early settlers and has become a signature component in Hawaiian style grilling The dish celebrates tropical produce and the art of outdoor cooking with friends
Frequently Asked Questions
- → Can I use canned pineapple instead of fresh?
It's best to use fresh pineapple for optimal flavor and texture. Canned pineapple tends to be softer and less flavorful, and the pieces may not hold up as well on the grill.
- → How do I prevent wooden skewers from burning?
Soak wooden skewers in cold water for at least 1 hour before grilling. This helps prevent them from charring or burning over the heat.
- → What is the ideal size to cut the chicken and vegetables?
Cut the chicken, pineapple, peppers, and onion into uniform 1 1/4-inch pieces. This ensures even cooking and easy threading onto skewers.
- → How long should I marinate the chicken?
Marinate the chicken in the fridge for at least 1 hour to allow the flavors to infuse. For more flavor, you can marinate it up to overnight.
- → What internal temperature should the chicken reach?
Grill until the chicken pieces reach an internal temperature of 165°F (75°C) for safe and juicy results.