How To Make Hawaiian Chicken Kebabs
Assembled with vibrant pineapple, red bell pepper, onions, and a well-marinated chicken, these Hawaiian Chicken Kebabs are surely delicious after grilling!
In a mixing bowl, whisk together the ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons of olive oil, rice vinegar, garlic, ginger, and sesame oil.
Stir in ¾ teaspoon of pepper and season with salt if desired.
Place the chicken in a gallon-size resealable bag. Reserve ½ cup of the marinade in the refrigerator then pour the remaining marinade over the chicken.
Seal the bag and refrigerate for 1 hour (meanwhile, soak 10 wooden skewer sticks in water for 1 hour).
Preheat a grill over medium heat to 400 degrees F.
Meanwhile, drizzle the remaining 2 tablespoons of olive oil over the red onion, bell pepper, and pineapple, and toss.
Season red onion and bell pepper with salt and pepper, then thread the red onion, bell pepper, pineapple, and chicken onto the skewers until all of the chicken has been used.
Brush the grill grates with olive oil, then place the skewers on the grill.
Grill for 5 minutes, then brush along the tops with ¼ cup of the remaining marinade.
Rotate to the opposite side and brush the remaining ¼ cup of marinade on the opposite side.
Allow to grill for about 4 minutes longer, or until the chicken registers 165 degrees F in the center on an instant-read thermometer.
- If using wooden skewers, make sure to soak them in cold water for at least 1 hour before using so they won’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.
- Calories: 260.41kcal
- Fat: 13.18g
- Saturated Fat: 2.93g
- Trans Fat: 0.08g
- Monounsaturated Fat: 7.09g
- Polyunsaturated Fat: 2.29g
- Carbohydrates: 18.09g
- Fiber: 1.66g
- Sugar: 13.18g
- Protein: 18.15g
- Cholesterol: 50.80mg
- Sodium: 593.34mg
- Calcium: 35.10mg
- Potassium: 383.15mg
- Iron: 1.17mg
- Vitamin A: 27.21µg
- Vitamin C: 45.91mg
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