Tasty Hawaiian Chicken Pineapple Kebabs with Sizzling Veggies (Print version)

Juicy Hawaiian chicken kebabs with pineapple and sizzling veggies grilled with a sticky glaze. Ready in about 35 minutes.

# Ingredients:

Marinade

01 - 1/3 cup (80 ml) soy sauce
02 - 1/4 cup (60 ml) pineapple juice
03 - 3 tablespoons brown sugar, packed
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon toasted sesame oil
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1/2 teaspoon black pepper

Kebabs

09 - 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1.5-inch chunks
10 - 2 cups fresh pineapple, cut into 1-inch chunks
11 - 2 bell peppers (red and green), cut into 1.5-inch pieces
12 - 1 large red onion, cut into wedges
13 - 2 tablespoons vegetable oil, for the grill
14 - 8 to 10 skewers, metal or soaked wooden

# Instructions:

01 - Stir together the soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, garlic, ginger, and black pepper until the sugar dissolves. Set aside 1/4 cup for basting.
02 - Cut the chicken thighs into 1.5-inch chunks. Toss them in the remaining marinade, cover, and refrigerate for at least 30 minutes and up to 4 hours.
03 - Core and peel the pineapple, then cut into 1-inch chunks. Seed the bell peppers and cut them into 1.5-inch pieces. Cut the red onion into similar-sized wedges.
04 - Alternate chicken, pineapple, bell pepper, and onion on each skewer, packing them snugly so the ingredients stay stable and the flavors mingle on the grill.
05 - Grill the kebabs over medium heat for 10 to 12 minutes, turning every few minutes, until the chicken reaches an internal temperature of 165°F and the pineapple edges are caramelized. Brush with the reserved marinade in the final minutes.
06 - Transfer the kebabs to a platter and let them rest for 3 minutes so the juices settle. Serve straight from the skewers or slide the contents onto plates.

# Good to know:

01 - Best served immediately while the glaze is still sticky.
02 - If using wooden skewers, soak them in water for at least 20 minutes before grilling.

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