This recipe for Hawaiian Chicken Kabobs is juicy chicken breast, pineapple and vegetables in a sweet and tangy sauce, threaded onto skewers and grilled to perfection. Serve with coconut rice for a taste of the tropics at home!
These hawaiian chicken kabobs would make the perfect entree for a summer party, or just for when it’s cold and raining out and you want to pretend like you’re on a beach somewhere sunny. I’m not waiting for warmer weather to make them, I’ve got this recipe on my menu plan again for next week!
For the marinade:
¼ cup ketchup
2 tablespoons brown sugar
¼ cup soy sauce
¼ cup pineapple juice
1 tablespoon of rice vinegar
2 teaspoons of finely minced peeled ginger
2 teaspoons of toasted sesame oil
Salt and pepper to taste
1 and ½ tablespoons of olive oil
1 lb of boneless skinless chicken breast, cut into 1 and ½ inch cubes
1 cup of pineapple chunks, approximately 1 to 1 and ½ inches in size (Canned is fine)
1 small red bell pepper, cut into 1 inch pieces
1 small green bell pepper, cut into 1 inch pieces
1 medium red onion, cut into 1 inch pieces
Optional garnishes: chopped cilantro, lime wedges
Optional side dish: coconut rice
- Step 1
In a medium bowl combine the ketchup, brown sugar, soy sauce, pineapple juice, rice vinegar, ginger and sesame oil. Season to taste with salt and pepper.
- Step 2
Place the chicken in a large resealable bag and pour half of the over the chicken; reserve the remaining marinade in the refrigerator. Marinate the chicken for at least 1 hour or up to 4 hours.
- Step 3
Soak 4 long bamboo skewers in cold water for 20 minutes.
- Step 4
Heat a grill or grill pan over medium high heat.
- Step 5
Thread the chicken, pineapple, bell peppers and red onion alternately onto the skewers. Drizzle the skewers with the olive oil and season with salt and pepper.
- Step 6
Grill for 5 minutes on each side. Brush the marinade all over each kabob and grill for one minute more on each side. Serve immediately, garnish with cilantro and lime wedges if desired.