Hawaiian Chicken Kabobs with Pineapple (Printable version)
Tender chicken and fresh pineapple grilled on skewers with colorful bell peppers for a sweet-and-savory Hawaiian-inspired meal.
# What you need:
→ Marinade
01 - 1/4 cup soy sauce (use gluten-free tamari for GF version)
02 - 1/4 cup pineapple juice (canned or fresh)
03 - 2 tablespoons vegetable oil
04 - 1 tablespoon brown sugar
05 - 2 cloves garlic, minced
06 - 1 teaspoon fresh ginger, grated
07 - 1/2 teaspoon black pepper
→ Kabobs
08 - 1.3 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
09 - 1 large red bell pepper, cut into 1-inch chunks
10 - 1 large green bell pepper, cut into 1-inch chunks
11 - 1 medium red onion, peeled and cut into wedges
12 - 10 oz fresh pineapple chunks (or canned in juice, drained)
→ Serving Suggestions
13 - Fresh cilantro, chopped
14 - Lime wedges
15 - Steamed rice
# How To:
01 - In a mixing bowl, whisk together the soy sauce, pineapple juice, vegetable oil, brown sugar, minced garlic, grated ginger, and black pepper until the sugar dissolves and the mixture is well combined.
02 - Add the chicken cubes to the marinade and toss thoroughly to ensure even coating. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor penetration.
03 - Preheat a grill or grill pan over medium-high heat. If using wooden skewers, submerge them in water for at least 30 minutes prior to assembly to prevent burning.
04 - Thread the marinated chicken, pineapple chunks, red and green bell pepper pieces, and red onion wedges alternately onto the skewers, distributing ingredients evenly across each skewer.
05 - Place the assembled skewers on the preheated grill and cook for 10 to 12 minutes, turning every 2 to 3 minutes, until the chicken is cooked through to an internal temperature of 165°F and has developed distinct grill marks on all sides.
06 - Transfer the grilled kabobs to a serving platter and garnish with freshly chopped cilantro and lime wedges. Serve alongside steamed rice.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, so you look like a genius with almost zero effort.
- That caramelized pineapple against salty soy sauce is the kind of sweet and savory combo that makes people close their eyes when they eat.
02 -
- Dry your pineapple chunks on a paper towel before threading them or the extra moisture makes the chicken steam instead of char.
- Do not skip soaking wooden skewers unless you enjoy the smell of burning wood mixed with disappointment.
03 -
- Cut all your vegetables and chicken the same size so nothing burns while waiting for something else to cook through, patience at the cutting board pays off at the grill.
- Brush a little extra marinade on the pineapple pieces right before grilling for a glaze that caramelizes into something almost candy like.