Hawaiian Chicken Pineapple Kebabs

1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
2 cups pineapple chunks (fresh or canned)
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1/2 cup soy sauce
1/4 cup pineapple juice
1/4 cup brown sugar
2 tbsp ketchup
2 cloves garlic, minced
1 tsp grated ginger
Skewers (if using wooden skewers, soak them in water for 30 minutes)
In a bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, and grated ginger to create the marinade.
Place chicken pieces in a large resealable bag or bowl. Pour half of the marinade over the chicken, reserving the other half. Marinate for at least 30 minutes in the refrigerator.
Preheat the grill to medium-high heat.
Thread the marinated chicken, pineapple chunks, red bell pepper, green bell pepper, and red onion onto the skewers, alternating ingredients.
Grill the kebabs for 10-15 minutes, turning occasionally and basting with the reserved marinade, until the chicken is cooked through and the vegetables are tender.
Serve hot.
For a smoky flavor, grill the kebabs over charcoal.
Serve with rice or a side salad for a complete meal.
Prep Time: 30 mins | Marinating Time: 30 mins | Cooking Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 4 | Kcal: 350

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