Ingredients
1 3/4 pounds boneless, skinless chicken breasts, cut into 1 to 1 1/2-inch cubes
3 cups fresh pineapple chunks
1 1/2 large green bell peppers, cut into 1 to 1 1/4-inch pieces
1 large red onion, cut into 1 to 1 1/4-inch pieces
1/3 cup ketchup
1/3 cup packed dark brown sugar or honey
1/3 cup soy sauce or tamari
1/4 cup pineapple juice
4 tablespoons olive oil, divided
1 1/2 tablespoons rice vinegar
4 cloves garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon sesame oil
Salt and black pepper to taste
Instructions
1. Whisk together all marinade ingredients, reserving about 1/2 cup for basting.
2. Place chicken cubes in a resealable bag with most of the marinade and refrigerate for 1 to 4 hours.
3. Soak wooden skewers in water for at least 30 minutes.
4. Preheat grill to medium heat (400°F/200°C).
5. Toss pineapple, bell peppers, and red onion with remaining marinade and olive oil.
6. Thread chicken and vegetables onto skewers, leaving gaps for even cooking.
7. Oil grill grates and place skewers on grill.
8. Grill for 15 to 20 minutes, turning every 4 to 5 minutes, basting with reserved marinade.
9. Check chicken reaches internal temperature of 165°F (75°C) before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌽 Ensure pieces are cut uniformly for even cooking on the grill.
🔥 Avoid over-marinating to keep chicken tender.
❄️ Store leftover kebabs in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Marinating Time: 1 to 4 hours
- Cook Time: 15 to 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 skewer
- Calories: 188-262
- Sugar: 10-17g
- Sodium: 158-443mg
- Fat: 3-10g
- Saturated Fat: 1g
- Unsaturated Fat: 2-9g
- Trans Fat: 0g
- Carbohydrates: 14-21g
- Fiber: 1-2g
- Protein: 21-25g
- Cholesterol: 68mg