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Sweet smoky and just a bit tangy these Hawaiian chicken kebabs are a true taste of summer on your grill. The blend of juicy chicken pineapple and crunchy peppers has become my go to for easy backyard gatherings and even weeknight dinners when I want a tropical lift with minimal fuss.
I first made these for a family reunion barbecue and they disappeared so quickly I barely snagged one for myself. Even picky eaters go back for seconds thanks to the caramelized pineapple and juicy chicken.
Ingredients
- Ketchup: brings subtle tang and color quality matters so pick one without high fructose corn syrup
- Dark brown sugar: adds a rich deep sweetness and helps caramelization on the grill
- Low sodium soy sauce: provides the perfect savory balance opt for a brewed brand for best flavor
- Canned pineapple juice: pulls the marinade together and echoes the fresh pineapple on the skewers
- Olive oil: keeps everything moist and helps prevent sticking choose a fruity extra virgin type
- Rice vinegar: brightens the marinade and gives a little zip
- Garlic: fresh and minced for aromatic depth fresh is best here
- Fresh ginger: gives brightness and subtle warmth freeze leftover ginger for future use
- Sesame oil: nutty and fragrant a tiny amount makes a big impact
- Salt: enhances every flavor choose sea salt if possible
- Freshly ground black pepper: for a little gentle heat and complexity
- Boneless skinless chicken breast: succulent and lean cut evenly for even cooking
- Fresh pineapple: for juicy sweetness and beautiful grill marks pick one that smells fruity at the stem
- Green bell pepper: classic savory crunch go for firm shiny peppers
- Red onion: adds a mellow sharpness and vibrant color choose one with tight heavy skin
Instructions
- Make the Marinade:
- Whisk ketchup dark brown sugar soy sauce pineapple juice two tablespoons olive oil rice vinegar garlic ginger and sesame oil together until fully combined. Season with freshly ground black pepper and a pinch of salt if you like. The marinade should be glossy and aromatic.
- Marinate the Chicken:
- Place chicken breast pieces into a large resealable bag. Set aside half a cup of marinade in the refrigerator for basting later then pour the rest over the chicken. Seal the bag turn and massage to coat all pieces. Chill in the fridge for an hour to let the flavors soak in. While waiting soak wooden skewers in cold water to help prevent burning.
- Prep the Veggies and Pineapple:
- Chop fresh pineapple green bell pepper and red onion into even similar sized pieces for easy threading and cooking. Drizzle the remaining two tablespoons olive oil over the veggies and pineapple. Toss well then season bell peppers and onions with salt and freshly ground black pepper.
- Build the Skewers:
- Alternately thread marinated chicken pineapple pepper and onion onto each skewer repeating the pattern until all chicken is used. Leave a little space between pieces for even grilling.
- Grill the Kebabs:
- Preheat the grill to medium heat about four hundred degrees Fahrenheit. Brush the grates with olive oil to prevent sticking. Lay skewers on the grill. Cook for five minutes then generously brush the tops with half the reserved marinade. Rotate skewers and brush the other side with the rest of the marinade.
- Finish and Serve:
- Continue grilling for about four more minutes or until chicken is cooked through and reaches an internal temperature of one hundred sixty five degrees Fahrenheit. The edges of pineapple should look caramelized and lightly charred. Remove skewers from grill and serve hot with your favorite sides.
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Honestly my favorite moments involve fighting my son for the last grilled pineapple chunk the caramelized edges and warm juices taste like sunshine on a plate
Storage Tips
Store leftover skewers in an airtight container in the fridge for up to three days. To reheat pop them on a baking sheet covered loosely with foil and warm in a low oven or microwave in short bursts. If you want to freeze the chicken do so after marinating and before grilling for best texture.
Ingredient Substitutions
Swap in boneless chicken thighs for even juicier results. Use yellow or orange bell peppers for a sweeter spin. If you need to keep things gluten free use tamari instead of regular soy sauce. No fresh pineapple on hand drained canned pineapple chunks work in a pinch just pat them dry first.
Serving Suggestions
Serve these kebabs over coconut rice or simple jasmine rice to soak up extra juices. A light cucumber salad or grilled corn makes a summery side. For a bigger spread add a platter of tropical fruit or a cooling yogurt sauce with lime.
Cultural and Historical Context
Hawaiian inspired flavors celebrate the joyful blend of sweet and smoky so popular at summer cookouts throughout the islands. Chicken and pineapple kebabs echo the flavors of traditional huli huli barbecue which uses a tangy sweet glaze and was made famous at roadside stands across Hawaii.
Seasonal Adaptations
Perfect for summer grilling parties or picnics Easily made indoors with a grill pan during colder months The marinade also works beautifully for shrimp or pork if you want to mix up proteins
Success Stories
This recipe always sparks a chorus of recipe requests at potlucks. I have friends who pre skillet the veggies to get a deeper char and others who bake the skewers in the oven when the grill is snowed in.
Freezer Meal Conversion
You can prep everything ahead by marinating the chicken and freezing it in a resealable bag. Thaw overnight in the fridge skewer with your fresh veggies and grill just before serving.
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Let these kebabs tempt you for your next get together or quick dinner. Their tropical twist wins over everyone who tries them.
Frequently Asked Questions
- → What vegetables pair well with Hawaiian chicken kebabs?
Bell peppers and onions are popular, but zucchini, mushrooms, or cherry tomatoes also work well for added color and flavor.
- → How do you keep chicken juicy on the grill?
Marinate the chicken for at least an hour and avoid overcooking. Grill over medium heat until just cooked through.
- → Can I use canned pineapple instead of fresh?
Yes, canned pineapple works, but fresh pineapple offers better texture and flavor when grilled.
- → Should skewers be soaked before grilling?
Wooden skewers should be soaked in water for about an hour to prevent burning on the grill.
- → What is the ideal internal temperature for cooked chicken?
Chicken should reach 165°F (75°C) at the thickest part to ensure safe and juicy results.