Description
These vibrant Hawaiian Chicken Kebabs are a tropical twist on the grill! Juicy chicken pieces are marinated in a sweet and tangy sauce, then skewered with colorful bell peppers and pineapple chunks for a fun, flavor-packed meal perfect for summer cookouts or quick weeknight dinners.
Ingredients
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1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
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1 cup pineapple chunks (fresh or canned, drained)
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1 red bell pepper, cut into 1-inch pieces
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1 green bell pepper, cut into 1-inch pieces
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1 red onion, cut into chunks (optional)
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Wooden or metal skewers (soaked if wooden)
For the marinade:
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⅓ cup soy sauce
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¼ cup pineapple juice
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2 tbsp honey or brown sugar
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2 tbsp ketchup
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1 tbsp rice vinegar or apple cider vinegar
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2 garlic cloves, minced
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1 tsp grated fresh ginger (or ½ tsp ground ginger)
Instructions
1️⃣ Make the marinade: In a bowl, whisk together all marinade ingredients until well combined.
2️⃣ Marinate the chicken: Add the chicken pieces to the marinade, cover, and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).
3️⃣ Assemble the kebabs: Thread marinated chicken, pineapple, and veggies alternately onto skewers.
4️⃣ Preheat the grill: Heat grill to medium-high. Oil the grates to prevent sticking.
5️⃣ Grill the kebabs: Cook skewers for 10–12 minutes, turning occasionally, until the chicken is fully cooked and nicely charred.
6️⃣ Serve: Remove from grill and let rest a few minutes. Serve hot with rice, salad, or as-is!
Notes
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Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
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Substitute pineapple juice with orange juice if needed.
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Great for meal prep—store grilled kebabs in the fridge for up to 3 days.
- Prep Time: 20 min
- Cook Time: 12 min