Hawaiian Turn Turn Chicken Kebabs (Printable version)
Marinated chicken skewers with pineapple and bell peppers, grilled until caramelized; serve with rice or scallions.
# What you need:
→ Marinade
01 - 1/4 cup soy sauce (use tamari for gluten-free)
02 - 1/4 cup pineapple juice
03 - 2 tablespoons brown sugar
04 - 2 tablespoons rice vinegar
05 - 2 garlic cloves, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1 tablespoon sesame oil
08 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Kebabs
09 - 1 1/3 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
10 - 1 medium red bell pepper, cut into chunks
11 - 1 medium green bell pepper, cut into chunks
12 - 1 small red onion, cut into chunks
13 - 1 fresh pineapple, peeled and cut into 1-inch cubes
14 - 8 wooden or metal skewers (soak wooden skewers in water for 30 minutes before use)
# How To:
01 - In a mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes until the sugar has fully dissolved.
02 - Place the chicken cubes in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal or cover tightly, and refrigerate for at least 2 hours; overnight marination yields the best flavor.
03 - Heat an outdoor grill or grill pan to medium-high heat, approximately 400°F. Lightly oil the grates to prevent sticking.
04 - Thread the marinated chicken pieces onto skewers, alternating with pineapple cubes, red bell pepper chunks, green bell pepper chunks, and red onion chunks. Distribute ingredients evenly across all 8 skewers.
05 - Place the skewers on the hot grill and cook for 12 to 15 minutes, rotating every 2 to 3 minutes to achieve even char marks on all sides. The chicken is done when it reaches an internal temperature of 165°F and the vegetables have lightly charred edges.
06 - Remove the kebabs from the grill and serve immediately, accompanied by steamed rice and a garnish of chopped scallions if desired.
# Expert Advice:
01 -
- The sweet and savory marinade does all the heavy lifting so you look like a genius with almost no effort.
- That caramelized pineapple hitting the grill creates a smell that makes everyone wander into the yard asking when dinner is ready.
02 -
- Do not rush the marination time because that is where the magic happens and anything under two hours will taste flat.
- Press your pineapple chunks firmly onto the grill surface to get real caramelization and not just pale warm pineapple.
03 -
- Pat the marinated chicken slightly dry before grilling so you get a sear instead of a steam.
- Reserve a few tablespoons of marinade before adding the raw chicken and brush it on during grilling for extra glaze.