hawaiian chicken kebabs
Escape to a tropical paradise right in your backyard with these vibrant Hawaiian chicken kebabs! Marinated in a sweet and savory sauce, tender chicken, juicy pineapple, and colorful bell peppers are threaded onto skewers and grilled to perfection. They’re an absolute showstopper for any gathering or a fun weeknight meal that tastes like vacation.
Why You’ll Love This Recipe
- Irresistible Flavor: A perfect balance of sweet, tangy, and savory notes that will have everyone asking for more.
- Visually Stunning: Bright colors from the pineapple and peppers make these kebabs a feast for the eyes.
- Effortlessly Delicious: Simple steps lead to restaurant-quality results, perfect for home cooks of all levels.
- Grilling Perfection: The grill imparts a wonderful smoky char that enhances every bite.
- Customizable & Versatile: Easily swap out vegetables or adjust the heat to suit your taste.
- Perfect for Entertaining: Prepare them ahead of time for stress-free party hosting.
Ingredients
Gather your fresh ingredients to create these delicious Hawaiian chicken kebabs.
For the Marinade
- ⅓ cup (80 ml) ketchup
- ⅓ cup (75 g) packed dark brown sugar
- ⅓ cup (80 ml) low-sodium soy sauce
- ¼ cup (60 ml) canned pineapple juice
- 2 tablespoons (30 ml) olive oil
- 1 ½ tablespoons (22.5 ml) rice vinegar
- 4 cloves (about 20 g) fresh garlic, minced
- 1 tablespoon (15 g) fresh ginger, grated
- ½ teaspoon (2.5 ml) toasted sesame oil
- ¼ teaspoon freshly ground black pepper
- Pinch of sea salt, optional
For the Kebabs
- 1 ¾ pounds (795 g) boneless, skinless chicken breasts, cut into 1 ¼-inch (3 cm) cubes
- 3 cups (approximately 450 g) fresh pineapple, cored and cut into 1 ¼-inch (3 cm) cubes
- 1 ½ large green bell peppers, cut into 1 ¼-inch (3 cm) pieces
- 1 large red onion, cut into 1 ¼-inch (3 cm) pieces
- 2 tablespoons (30 ml) olive oil, for tossing vegetables and brushing grill
Ingredient Notes & Substitutions
Chicken: Boneless, skinless chicken breasts are used here for their lean texture, but boneless, skinless chicken thighs would also be delicious and stay even juicier. Ensure all pieces are cut to a similar size for even cooking.
Pineapple: Fresh pineapple offers the best flavor and texture. Canned pineapple can be used in a pinch, but ensure it’s packed in juice, not syrup, and drain it well.
Bell Peppers & Onion: Green bell peppers provide a mild, slightly bitter contrast to the sweetness, while red onion adds a savory bite. Feel free to use red or yellow bell peppers for more sweetness, or even add zucchini or cherry tomatoes.
Marinade: The brown sugar and pineapple juice contribute to the signature Hawaiian sweetness, balanced by the savory soy sauce and tangy rice vinegar. Don’t skip the fresh garlic and ginger for a punch of aromatic flavor.
Equipment
- Large mixing bowl
- Whisk
- Gallon-sized resealable bag or shallow dish
- 10-12 (10-inch/25 cm) wooden or metal skewers
- Grill (gas or charcoal)
- Instant-read thermometer
- Pastry brush (optional, for basting)
How to Make
Prepare the Marinade
1. In a large bowl, whisk together the ketchup, brown sugar, low-sodium soy sauce, pineapple juice, 2 tablespoons of olive oil, rice vinegar, minced garlic, grated ginger, toasted sesame oil, black pepper, and optional salt until well combined.
2. Reserve about ½ cup (120 ml) of this marinade in a separate small bowl and place it in the refrigerator for later basting.
Marinate the Chicken
1. Add the cubed chicken breast to the remaining marinade in the large bowl, or transfer both to a gallon-sized resealable bag.
2. Ensure the chicken is fully coated. Seal the bag or cover the bowl and refrigerate for 1 hour. While the chicken marinates, soak wooden skewers in water to prevent burning.
Assemble the Kebabs
1. In a separate bowl, drizzle the remaining 2 tablespoons of olive oil over the cubed pineapple, green bell pepper pieces, and red onion pieces. Toss gently to coat.
2. Carefully thread the marinated chicken, pineapple, bell pepper, and red onion onto the soaked skewers, alternating ingredients for an appealing look. Use all the chicken evenly across the skewers.
Grill the Kebabs
1. Preheat your grill to medium heat, aiming for a temperature of about 400°F (200°C). Lightly brush the grill grates with olive oil to prevent sticking.
2. Place the assembled Hawaiian chicken kebabs on the hot grill. Grill for 5 minutes per side.
3. After the first side, brush the top of the kebabs generously with half of the reserved marinade. Flip them over.
4. Grill for another 5 minutes, then brush the other side with the remaining reserved marinade.
5. Continue grilling and turning occasionally for another 4-8 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) when checked with an instant-read thermometer.
6. Remove the kebabs from the grill and let them rest for a few minutes before serving.
Pro Tips
- Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes (or up to an hour) before threading. This prevents them from burning on the grill.
- Even Cuts: Cut all your ingredients—chicken, pineapple, and vegetables—to roughly the same size (about 1 ¼ inches). This ensures they cook evenly.
- Don’t Overcrowd: Arrange the kebabs on the grill so there’s enough space between them for even cooking and charring. Overcrowding can steam the food instead of grilling it.
- Internal Temperature is Key: Always use an instant-read thermometer to check the chicken’s doneness. It should reach 165°F (75°C) for safe consumption.
- Fresh Pineapple: While convenient, canned pineapple can be watery. Fresh pineapple offers superior flavor and holds its shape better on the grill.
Serving Suggestions
These Hawaiian chicken kebabs are fantastic on their own, but they pair wonderfully with a variety of sides. Serve them alongside a bed of fluffy coconut rice, a simple green salad with a citrus vinaigrette, or a refreshing pineapple salsa. A side of grilled corn on the cob or a light quinoa salad would also be excellent companions.
Storage & Reheating
Store any leftover Hawaiian chicken kebabs in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use a microwave for quick warming, but for best results, warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also briefly grill them again to bring back some of that delicious char.
Variations & Substitutions
- Spicy Kick: Add a pinch of red pepper flakes to the marinade for a touch of heat, or a dash of sriracha.
- Protein Swap: Instead of chicken, try this recipe with shrimp, firm tofu, or pork tenderloin for delicious Hawaiian-inspired kebabs. Adjust cooking times accordingly.
- Vegetable Variety: Experiment with different vegetables like zucchini, cherry tomatoes, yellow bell peppers, or even mushrooms.
- Glaze It Up: For an extra glossy finish, you can reduce the reserved marinade on the stovetop until slightly thickened, then brush it on the cooked kebabs just before serving.
Nutrition Information
A serving of these delightful Hawaiian chicken kebabs provides approximately 262 calories, offering a good balance of macronutrients with around 21 grams of protein and 10 grams of fat. Each serving also contains about 21 grams of carbohydrates, with 17 grams coming from sugars and 1 gram of fiber. They contribute 55 mg of cholesterol and 443 mg of sodium.
FAQ
Q: Can I bake these Hawaiian chicken kebabs instead of grilling?
A: Yes! You can bake them in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until the chicken is cooked through. You can also broil them for a few minutes at the end for some char.
Q: Can I prepare the kebabs ahead of time?
A: Absolutely! Marinate the chicken for up to 1 hour, and you can thread the skewers up to a few hours before grilling. Store the assembled raw kebabs in the refrigerator, covered.
Q: What type of skewers should I use?
A: Metal skewers are reusable and don’t require soaking. If using wooden skewers, make sure to soak them in water for at least 30 minutes to prevent them from burning on the grill.
Q: Is this recipe spicy?
A: No, this recipe has a sweet and savory flavor profile with no inherent spiciness. If you enjoy a little heat, feel free to add red pepper flakes or a touch of sriracha to the marinade.
Conclusion
These Hawaiian chicken kebabs are more than just a meal; they’re an experience! Bursting with tropical flavors and vibrant colors, they’re sure to bring a smile to everyone’s face. Whether you’re hosting a backyard barbecue or simply craving a taste of the islands, this recipe is your ticket to a delicious escape. Fire up your grill and get ready to enjoy a truly unforgettable dish!
Recipe Card
hawaiian chicken kebabs
Ingredients
Equipment
Method
- In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired.
- Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour, no longer (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
- Preheat a grill over medium heat to 400°F (200°C). Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used.
- Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side.
- Allow to grill about 4 minutes longer, or until chicken registers 165°F (75°C) in center on an instant read thermometer. Serve warm.
