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Easy Grilled Chicken Kebabs!
I first shared these chicken pineapple kebabs four years ago, but every summer they’re still a reader favorite so I decided to re-share them in case you’ve been missing out. Have you tried them yet?
I mean, who doesn’t love a tasty kebab recipe? And what better entree to serve on a warm summer day than these Hawaiian chicken kebabs? One bite of these will leave you craving more!
You will love the light sweetness and bright tang here paired with the pineapple, bell pepper and red onion. And the chicken turns out perfectly flavorful and tender thanks to the simple chicken kebab marinade.
Threading everything onto the kebabs may take a little effort, but it’s well worth it! These are so fun for summer parties or an exciting island-inspired weekend dinner.
It’s a flavorful chicken dinner to switch things up and one the whole family can agree on!
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| cookingclassy.com |
Ingredients
Marinade:
- 1/3 cup ketchup
- 1/3 cup packed dark brown sugar
- 1/3 cup low-sodium soy sauce
- 1/4 cup canned pineapple juice
- 4 Tbsp olive oil , divided, plus more for brushing grill
- 1 1/2 Tbsp rice vinegar
- 4 garlic cloves , minced (4 tsp)
- 1 Tbsp minced ginger
- 1/2 tsp sesame oil
- Salt and freshly ground black pepper
Kebabs:
- 1 3/4 lb boneless, skinless chicken breast , chopped into 1 1/4-inch cubes
- 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
- 1 1/2 large green peppers , diced into 1 1/4-inch pieces
- 1 large red onion , diced into 1 1/4-inch pieces
Instructions
- 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 (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.
Recipe Notes
- If using wooden skewers, make sure to soak them in cold water for at least 1 hour before using so they don't burn while cooking.
- For best results, don't use canned pineapple in place of fresh. The flavor isn't near as good and the canned cubes aren't very large.
- Recipe source: Cooking Classy
