Description
These Hawaiian Chicken Pineapple Skewers are a delicious and tropical twist on traditional kebabs. Marinated in a sweet and savory mixture, these skewers are perfect for grilling season.
Ingredients
Marinade
- 1/3 cup ketchup
- 1/3 cup packed dark brown sugar
- 1/3 cup low-sodium soy sauce
- 1/4 cup canned pineapple juice
- 4 tablespoons olive oil, divided, plus more for brushing grill
- 1 1/2 tablespoons rice vinegar
- 4 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon sesame oil
- Salt, to taste
- Freshly ground black pepper, to taste
Kebabs
- 1 3/4 pounds boneless, skinless chicken breast, cut into 1 1/4-inch cubes
- 3 cups fresh pineapple, cubed (about 3/4 of a 3-pound pineapple)
- 1 1/2 large green bell peppers, chopped into 1 1/4-inch pieces
- 1 large red onion, chopped into 1 1/4-inch pieces
Instructions
- Making the Marinade: In a medium bowl, whisk together ketchup, dark brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger, and sesame oil. Season with salt and pepper.
- Marinating the Chicken: Place chicken in a resealable bag with the marinade, reserving some. Refrigerate for 1 hour. Soak skewers in water.
- Preparing Kebabs: Toss onion, bell pepper, and pineapple in olive oil. Season with salt and pepper. Thread onto skewers with chicken.
- Grilling: Preheat grill, brush with oil. Cook skewers for 5 minutes, brush with reserved marinade, and cook for another 4 minutes or until chicken is cooked through.
- Serving: Remove from grill and serve warm.
Notes
- Soak wooden skewers in cold water for at least 1 hour prior to grilling to prevent burning.
- Use fresh pineapple rather than canned for optimal flavor and texture.
Nutrition
- Serving Size: 1 skewer
- Calories: 280
- Sugar: 19g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
