I love a good grilling recipe and this has been a family fav for years! Hawaiian Chicken Kabobs! It’s full of light refreshing flavors and subtle sweetness mixed with pineapple is perfect! You can certainly use fresh pineapple as well! You can whip up the marinade an hour before or make it that morning, and all you have to do is fire up the grill when you get home. Who does the grilling at your home?!?! Let me know in the comments!
[recipe title=”Hawaiian Chicken Kabobs” servings=”4-6″ difficulty=”easy grilling recipe”]
[recipe-ingredients]
1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup low-sodium soy sauce
1/3 cup canned pineapple juice from pineapple chunk can (8 oz)
4 Tbsp olive oil, divided
2 Tbsp rice vinegar
4 garlic cloves, minced (4 tsp)
1 Tbsp minced ginger
1/2 tsp sesame oil
Salt and freshly ground black pepper
1 1/2-2 lb boneless, skinless chicken breast, chopped into 1 1/4-1 1/2inch cubes
Pineapple from reserved can
1 large green bell peppers, chunked into 1 1/4-inch pieces
1 medium red onion, chunked-into 1 1/4-inch pieces
[/recipe-ingredients]
[recipe-directions]
In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour to 8 hours. Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Flip and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm.
[/recipe-directions]
[/recipe]
