Description
These Hawaiian chicken kebabs bring tropical flavors straight to my backyard grill, packed with sweet pineapple and tangy marinade that turns ordinary chicken into a seriously delicious summer meal. Tender chunks of marinated chicken thread onto skewers with colorful bell peppers and juicy pineapple make dinner feel like an instant vacation.
Ingredients
Scale
Proteins:
- 1.5 pounds boneless, skinless chicken breasts or thighs
Fruits and Vegetables:
- 1 fresh pineapple
- 1 red bell pepper
- 1 green bell pepper
- 1 red onion
Marinade and Seasonings:
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup pineapple juice
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon fresh ginger
- Salt
- Black pepper
Other:
- Wooden or metal skewers
Instructions
- Prepare a zesty marinade by whisking 120 ml (½ cup) soy sauce, 60 ml (¼ cup) brown sugar, 60 ml (¼ cup) pineapple juice, 30 ml (2 tablespoons) olive oil, 2 minced garlic cloves, 1 teaspoon grated ginger, and a pinch of salt and pepper in a mixing bowl.
- Cut 680 grams (1.5 pounds) of boneless chicken into 3-centimeter (1-inch) chunks and submerge completely in the marinade. Seal the container and refrigerate for 30-120 minutes to infuse flavors.
- Chop 1 fresh pineapple, 1 red bell pepper, 1 green bell pepper, and 1 red onion into similar-sized squares measuring approximately 3 centimeters (1 inch).
- Remove chicken from marinade and pat dry with paper towels to ensure proper grilling and caramelization.
- Thread marinated chicken, pineapple, and vegetable chunks alternately onto wooden or metal skewers, leaving small spaces between ingredients.
- Heat outdoor grill to 220°C (425°F) and lightly brush grates with oil to prevent sticking.
- Grill kebabs for 10-12 minutes at medium-high heat, rotating every 3-4 minutes to achieve even charring and internal chicken temperature of 74°C (165°F).
- Transfer perfectly grilled kebabs to a serving platter and optionally garnish with fresh herbs like cilantro or parsley.
Notes
- Marinate chicken for maximum flavor, but don’t exceed 4 hours or the acid will start breaking down the meat’s texture.
- Soak wooden skewers in water for 30 minutes before threading to prevent burning during grilling.
- Cut vegetables and pineapple into similar-sized pieces so everything cooks evenly and looks beautiful on the skewer.
- For a low-carb version, replace pineapple with zucchini or swap marinade for a sugar-free alternative that still delivers great taste.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 170 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 55 mg