Aren’t kabobs the best idea? You can skewer your favorite meats and veggies and then throw them on the grill, creating a personalized meal that can’t be any yummier. I usually do a Mediterranean-themed kabob if I do kabobs, but I decided to go out of my comfort zone and do something involving pineapple. The result are these Hawaiian chicken kabobs and we were obsessed. Served with a little rice pilaf to soak up some of the marinade…mmmmmmmm. 🙂 <3
The trick to these is to allow them to marinate as long as possible, preferably overnight if you can. It’s definitely worth it because the juices have a chance to seep into the chicken, making the chicken tender and flavorful. If you only have access to an oven, these can be broiled, but nothing beats the taste of a grill char, amiright?!
Hawaiian Chicken Kabobs
- 1/3 c. ketchup
- 1/3 c. packed brown sugar (I used light, but dark would work well here, too)
- 1/3 c. low sodium soy sauce
- 1/4 c. pineapple juice (I just used the juice that had accumulated at the bottom of the container of cut pineapple I bought at the grocery store)
- 2 tbsp. olive oil
- 1.5 tbsp. rice vinegar
- 3-4 cloves garlic, minced
- 1 tsp. ginger (feel free to use fresh if you have a chance to buy it)
- 1/2 tsp. sesame oil (so key…this flavor is near impossible to replicate with anything else)
- pinch of red pepper flakes or pinch of cayenne pepper
- salt and pepper to taste
- 1.75 lb boneless, skinless chicken breasts, cut into 1″ cubes and marinated
- 3 c. pineapple, cut into 1″ cubes
- 1 green pepper, cut into 1″ cubes
- 1 orange pepper, cut into 1″ cubes
- 1 medium red onion, cut into 1″ cubes
~ Mix together all of the ingredients for the marinade i.e. ketchup, brown sugar, soy sauce, pineapple juice, olive oil, vinegar, garlic, ginger, sesame oil, and some black pepper. If you’d like the marinade to be a bit saltier, add salt, but I didn’t add any. Whisk the ingredients together in a small bowl. Reserve about 1/2 c. of marinade.
~ Pour the rest of the marinade over the cubed chicken which has been placed in a 1-gallon ZipLock bag. Place the bag in the fridge. Allow the chicken to sit overnight if possible, but at least 3 hours. If you are going to use wooden skewers, soak them in water for at least 1/2hr. to avoid splintering. I used metal and a few bamboo because there was too much goodness and I refused to throw out even the littlest piece of veggie or fruit! I ended up using about x8 skewers.
~ Combine the peppers, onion, and pineapple in a large bowl. Toss with olive oil, salt, and pepper to taste.
~ Take the chicken out of the fridge and pour it into a bowl. Arrange your skewering station.
~ Alternating between chicken, fruit, and veggie, fill up all those skewers with this Hawaiian-infused goodness.
~ Place the skewers onto a preheated grill. Grill for about 5min, and then flip, brushing the kabobs with some of the reserved marinade. Grill another 5 minutes, continuing to turn and brush as desired. The whole cooking process should take about 15min. if you like some good char on there.
~ i served these with rice pilaf, as I mentioned earlier. It also doesn’t hurt that these make incredible leftovers and an amazing lunch for the next day!!