Hawaiian Chicken Pineapple Kebabs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1/2 cup soy sauce

1/4 cup pineapple juice (fresh or canned)

1/4 cup brown sugar

2 tbsp vegetable oil (or olive oil)

2 garlic cloves, minced

1 tsp ground ginger (optional but great for flavor)

1.5 – 2 lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes

1 red bell pepper, cut into chunks

1 green bell pepper, cut into chunks

1 red onion, cut into chunks

1–2 cups fresh pineapple chunks

Wooden or metal skewers

 

Instructions:

1. Make the marinade: In a bowl, whisk together soy sauce, pineapple juice, brown sugar, oil, garlic, and ginger until sugar is dissolved.

2. Marinate the chicken: Place the chicken pieces in a resealable bag or bowl. Pour half of the marinade over the chicken. Seal and marinate in the fridge for at least 1 hour (up to 8 hours). Reserve the other half of the marinade for basting.

3. Assemble the kebabs: Thread marinated chicken, pineapple, bell peppers, and onion onto skewers in a repeating pattern.

4. Grill:

Preheat a grill or grill pan to medium-high heat.

Grill kebabs for 10–12 minutes, turning every few minutes and basting with the reserved marinade until the chicken is cooked through and slightly charred.

 

5. Serve: Serve hot over steamed rice, coconut rice, or with a fresh green salad.