Hawaiian Chicken Pineapple Kebabs (Print Version)

Charred chicken and pineapple skewers with a tangy, sweet marinade and vibrant vegetables, grilled to perfection.

# Ingredients:

→ Marinade

01 - 1/3 cup ketchup
02 - 1/3 cup packed dark brown sugar
03 - 1/3 cup low-sodium soy sauce
04 - 1/4 cup canned pineapple juice
05 - 4 tablespoons olive oil, divided, plus more for brushing grill
06 - 1 1/2 tablespoons rice vinegar
07 - 4 garlic cloves, minced
08 - 1 tablespoon minced fresh ginger
09 - 1/2 teaspoon sesame oil
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

→ Kebabs

12 - 1 3/4 pounds boneless, skinless chicken breast, cut into 1 1/4-inch cubes
13 - 3 cups fresh pineapple, cubed (about 3/4 of a 3-pound pineapple)
14 - 1 1/2 large green bell peppers, chopped into 1 1/4-inch pieces
15 - 1 large red onion, chopped into 1 1/4-inch pieces

# Steps:

01 - Whisk together ketchup, dark brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger, and sesame oil in a medium bowl. Season with 3/4 teaspoon freshly ground black pepper and salt as preferred.
02 - Transfer chicken pieces to a gallon-sized resealable bag. Set aside 1/2 cup of marinade in the refrigerator. Pour the remaining marinade over the chicken, seal the bag, and turn to coat. Refrigerate for 1 hour to allow flavors to infuse.
03 - While the chicken marinates, soak 10 wooden skewers in cold water for 1 hour. Drizzle the remaining 2 tablespoons olive oil over the red onion, green bell pepper, and pineapple, tossing to coat. Season onion and bell pepper with salt and freshly ground black pepper.
04 - Thread red onion, bell pepper, pineapple, and marinated chicken onto the soaked skewers, alternating ingredients until all chicken is used.
05 - Preheat grill to medium heat, approximately 400°F. Brush grill grates with olive oil. Arrange skewers on the grill and cook for 5 minutes. Brush tops with 1/4 cup of reserved marinade, rotate skewers, and brush other side with remaining 1/4 cup marinade.
06 - Continue grilling for about 4 more minutes, or until chicken reaches 165°F internal temperature at the center. Remove kebabs from grill and serve warm.

# Notes:

01 - Soaking wooden skewers prevents burning during grilling.
02 - Cut ingredients to uniform size for even cooking.
03 - Always reserve marinade before adding raw poultry for safe basting.

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