Hawaiian Chicken Kabobs
Sweet, savory, and packed with flavor, these Hawaiian Chicken Kabobs feature marinated chicken, pineapple, and colorful veggies—perfect for grilling season and easy weeknight dinners!
Servings: 6
Ingredients
- ⅓ cup ketchup
- ⅓ cup packed dark brown sugar
- ⅓ cup low-sodium soy sauce
- ⅓ cup canned pineapple juice from pineapple chunk can 8 oz
- 4 tablespoon olive oil divided
- 2 tablespoon rice vinegar
- 4 garlic cloves minced (4 tsp)
- 1 tablespoon minced ginger
- ½ teaspoon sesame oil
- Salt and freshly ground black pepper
- 1 ½-2 lb boneless skinless chicken breast, chopped into 1 ¼-1 ½inch cubes
- Pineapple from reserved can
- 1 large green bell peppers chunked into 1 ¼-inch pieces
- 1 medium red onion chunked-into 1 ¼-inch pieces
Instructions
- 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 ½ 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 tablespoon 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 ¼ cup of remaining marinade. Flip and brush remaining ¼ 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.
