Hawaiian Chicken Pineapple Kebabs (Print Version)
Smoky chicken and pineapple skewers tossed in a tangy glaze, grilled with colorful veggies until they're just right.
# Ingredients:
→ Marinade
01 -
Freshly ground black pepper, as much as you like
02 -
Sprinkle of salt, to taste
03 -
1/2 teaspoon sesame oil
04 -
1 tablespoon fresh ginger, minced
05 -
4 garlic cloves, chopped up
06 -
1 1/2 tablespoons rice vinegar
07 -
4 tablespoons olive oil (split up), plus extra to rub on grill
08 -
1/4 cup canned pineapple juice
09 -
1/3 cup low-sodium soy sauce
10 -
1/3 cup packed dark brown sugar
11 -
1/3 cup ketchup
→ Kebabs
12 -
1 large red onion, cut into 1 1/4-inch chunks
13 -
1 1/2 big green bell peppers, chopped into 1 1/4-inch pieces
14 -
3 cups ripe pineapple, chopped (you’ll need about 3/4 of a 3-pound fruit)
15 -
1 3/4 pounds boneless, skinless chicken breast, diced into 1 1/4-inch chunks
# Instructions:
01 -
Let everything grill about 4 more minutes, till chicken hits 165°F in the middle. Take the kebabs off the heat. Enjoy them hot off the grill.
02 -
Fire up the grill to medium, aiming for 400°F. Rub down the grates with some olive oil. Lay out your skewers and grill 5 minutes. Brush the tops with half your saved marinade, flip them, and splash on the rest.
03 -
Slide the soaked skewers through the marinated chicken, pineapple, bell pepper, and red onion, alternating as you go, till you use up all the chicken.
04 -
While chicken chills with the marinade, dunk a stack of 10 wooden skewers in cold water for 1 hour. Drizzle the last 2 tablespoons olive oil over the cut pineapple, peppers, and red onion, tossing so everything’s coated. Sprinkle bell pepper and onion with a little salt and pepper.
05 -
Pop your chicken cubes into a big zip-top bag. Stash 1/2 cup marinade in the fridge for later. Pour what’s left all over chicken, seal up the bag, and mix it all around. Let it sit in the fridge for about 1 hour to soak up the flavors.
06 -
Mix ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger, and sesame oil in a medium bowl. Splash in some pepper and salt until it tastes just right.
# Notes:
01 -
If you dunk wooden skewers in water before you grill, they won't catch fire.
02 -
Keep your cuts about the same size—everything cooks better that way.
03 -
Always save some marinade separate from raw chicken so you can safely slather it on later.