⅓cuppineapple juice (can use juice from canned pineapple)
5garlic cloves, minced
1tablespoonfresh ginger, minced
2lbsboneless chicken breasts, cut into 1" cubes
3cupsfresh pineapple, cut into 1" cubes
2green bell peppers, cut into 1" pieces
1red 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 tablespoon 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 ½ cup marinade for later. Make sure chicken is coated. Seal bag and refrigerate for 1-2 hours.
Preheat grill to 400°F. If using wooden skewers, soak 10 skewers in water for at least 10 minutes. (This prevents them from catching fire on grill) Drizzle 2 tablespoon 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°F) Remove from the grill and serve immediately.
Cut the chicken, vegetables and pineapple all the same size - 1 inch chunks. You want it to cook evenly.
Marinate the chicken for at least an hour so the flavor meld together.
If using wooden skewers, make sure you soak the skewers in the water for 10 minutes so they don't burn when on the grill.
Brush the Hawaiian kebabs with the leftover marinade when grilling. Make sure you rotate the skewers every 5 minutes or so. You want to get a char but not completely burn everything.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.