Hawaiian chicken kebabs. These simple but tasty Hawaiian chicken kebabs are made with pineapple, peppers and onions and a delicious marinade to top it off.
Ahh grilling season! Tis the time of year where the grill gets used weekly. There is nothing better than grilling and eating outside, just as long as it’s not 100F! With the house we just moved into, we have a great patio for enjoying the outdoors so we’ll be taking advantage of it pretty often.
While there are times I would love to have a gas grill just for the ease of it, I’m old school and use a charcoal grill. The flavor is just better! PS if you don’t have a chimney starter it makes life so much easier for charcoal grills. You can buy one on Amazon for less than $15.
For our family, when we grill it’s normally on the healthier side surprisingly and one of our go-tos is kebabs. While you have to chop some veggies up, kebabs really couldn’t be easier and are super quick to cook. You just have to wait for a marinade most of the time. And these kebabs have become one of our favorites. I found it on another blog a few years ago, called Cooking Classy and honestly I haven’t changed much from it.
To me the most important thing when making kebabs is making sure you get a good char on everything. Obviously you can go overboard and kill it by burning everything so you need to be careful. Once you try these Hawaiian chicken kebabs, it will become a household staple. Hope you enjoy!
Other grill recipes you might like:
Hawaiian Chicken Kebabs
- 1/3 cup ketchup
- 1/3 cup dark brown sugar
- 1/3 cup low-sodium soy sauce
- 1/3 cup pineapple juice (can use juice from canned pineapple)
- 4 tbsp olive oil
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 5 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 lbs boneless chicken breasts, cut into 1" cubes
- 3 cups fresh pineapple, cut into 1" cubes
- 2 green bell peppers, cut into 1" pieces
- 1 red onion, cut into 1" pieces
- salt + black pepper to taste
- In a medium bowl, mix together the ketchup, brown sugar, soy sauce, pineapple juice, 2 tbsp olive oil, rice vinegar, sesame oil, garlic and ginger. Stir in some salt and pepper if needed. Put chicken in a gallon size resealable bag and pour marinade over chicken, keeping about 1/2 cup marinade for later. Make sure chicken is coated. Seal bag and refrigerate for 1-2 hours.
- Preheat grill to 400F. Soak 10 wooden skewers in water for at least 10 minutes. (This prevents them from catching fire on grill) Drizzle 2 tbsp olive oil over pineapple, peppers and onion. Season with salt and pepper. Skewer chicken, pineapple, peppers and onion onto skewers until all chicken has been used. (You can be pretty random with how you put everything together but I like to have some fruit or veggies separate the chicken)
- Brush grill grates with olive oil before placing skews on grill. Grill skewers for 5 minutes, brushing each with some of the remaining marinade. Rotate to the opposite side and brush with marinade, while cooking for an additional 4-5 minutes. At this point the chicken should be done, with you also getting a char on the pineapple and veggies. (If you are concerned about doneness, put instant read thermometer into chicken. It should read 165 degrees) Remove from the grill and serve immediately.