Description
Juicy chicken grilled with sweet pineapple, bell peppers, and a tangy glaze—these Hawaiian chicken kebabs are a summer BBQ favorite.
Ingredients
1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, cut into chunks
1 1/2 cups fresh pineapple, cut into chunks
Skewers (soaked if wooden)
For the marinade:
1/3 cup soy sauce
1/4 cup pineapple juice
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar or apple cider vinegar
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
Salt & pepper, to taste
Instructions
In a bowl or zip-top bag, whisk together all marinade ingredients. Add chicken cubes and marinate in the refrigerator for at least 1 hour (or up to 8 hours).
Preheat grill to medium-high heat and lightly oil the grates.
Thread chicken, pineapple, bell peppers, and onions onto skewers, alternating as you go.
Grill kebabs for 10–12 minutes, turning occasionally, until chicken is cooked through and has nice grill marks.
Optional: Brush with extra marinade during grilling (boil leftover marinade first if using).
Serve hot, garnished with chopped cilantro or green onions if desired.
Notes
Great served over rice, quinoa, or with a side of grilled veggies.
For extra caramelization, finish with a quick honey glaze before serving
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Hawaiian, American
